But I have an issue. I can't decide what I want to make!
It's a tradition in some countries to put some fresh/dried fruit in a jar and preserve it with 80+ proof liquor. German Rumtopf is made by adding fresh summer fruit and liquor to a jar, and slowly adding more fruit as the seasons change, until you have one big batch of tasty sweet liquor fruit by Christmas.
You end up with something like this:
The recipe I'm dragging out came from Nigella's Christmas book, because of course it did, I love Nigella.
She has a recipe for mini-gifts, dried fruit soaked in liquor in perfect little 1/2 oz. jars. This is a presumable shortcut to something like the above. And it doesn't take an entire season to make, merely as long as it takes you to sterilize the containers and pour fruit and liquor into said containers. Which works out REALLY well for me. Because I'm both lazy, and I love booze. And I'm counting on people I know being of like mind.
What do you do with these liquored up fruits you might ask? Pour them over ice cream. Bake them into a cake. Blend them up and fold them into whip cream (that's what I'm looking forward to). All of which I plan to include on the little homemade tag that I'll be making for these. (I'm very excited about this, because I'm about the least crafty person in the whole universe.)
The issue is this: I can't decide what kind of dried fruit and liquor I should invest in. Nigella's recipes all call for nice fruit flavored brandies. With the exception of Grand Marnier which I was leaning toward. Our local liquor outlets don't specialize in nice brandies really. But I'm not sure what kind of fruit to invest in either. The Grand Marnier suggestion says yellow raisins, which are the devil's terd nuggets. (I'm not a fan of raisins.)
Has anyone ever made this before? Please send your suggestions, for I am off to the store later, and I'd really like to have my mind made up before I begin to wander mindlessly (which can, and does happen, often).