To give your fruit some extra flavor, swap the water for fruit juice or a liquor, like rum, bourbon, or brandy. I make Jamican rum fruit cakes at Christmas and have some alcohol soaked dried fruits (raisins/currants/candied peel etc) from last December. what is it called when you soak fruit in alcohol. It is not necessary to keep the steeping fruits in the fridge as both the fruits and the alcohol keep well. Pour in the wine and the rum until the fruits are just covered. Here are the best Iâve heard: Pour enough hot water over the raisins to cover them and let them sit for 10-15 minutes, then drain and use. To soak this much fruit I use a cup of liquid â either alcohol or black tea. The fruit will be plumper, juicier, and softer. Cover cut-up fruit in blood-orange liqueur and it'll absorb the liqueur, leaving you with extra-juicy fruit and a sweet, alcoholic kick. Choosing the best-quality dried fruit you can find produces a better-flavored fruitcake, both in the short- and the longer-term. 3)You can start using this in cakes from the second day itself. 2)You can top with more alcohol as days pass by, since the fruits will absorb the alcohol. 1)You can soak the dry fruits over a year. On inspection the fruit is still moist and looks, smells and tastes ok. With drinks like watermelon margaritas and watermelon shots, itâs surprising that the summery food wasnât the top draft pick for fruits to mix with booze. In a large, glass airtight container (like a mason jar), add in all the dried fruits. Good combinations include raisins, currants, sultanas, mixed peel, glace cherries, cranberries, prunes and dates â but use what you prefer. The dried fruits are put into a saucepan with alcohol and brought to a simmer, then left to cool and steep overnight. I often buy a kilogram bag of mixed dried fruit and then add a 200g bag of glace cherries. Top up as needed. Store in a cool, dark place, checking every week or so to make sure that the fruits are still immersed in the alcohol. Our answer For Nigella's Christmas Pudding (from Christmas and on the Nigella Website) the dried fruits are steeped (or soaked) in sherry for a week before the pudding is made. Make sure you use a clean dry glass jar and make sure the dry fruits is completely immersed in alcohol. I soaked them in dark rum and sherry with a little dark brown sugar, put them in a plastic food container, covered it with cling film and secured the lid. Put your dried fruit in a small bowl and cover with boiling water. Feel free to dilute the rum or whiskey with water, since most of ⦠Because of the high sugar content watch for little fruit flies. But after a day soaking, the watermelon was mushy, kind of slimy, and tasted like a weirdly-flavored vodka shot. Let it steep for 10 to 15 minutes, and then strain the fruit and discard the water. 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