Pickled Dried Fruit
|Assorted dried fruits||2 Cup (32 tbs) (Use Apricots, Raisins, Figs, Pears, Peaches And Apple Slices)|
|Light-brown sugar||1 Cup (16 tbs), firmly packed|
|Granulated sugar||1 Cup (16 tbs)|
|Cider vinegar||1 1⁄2 Cup (24 tbs)|
|Light rum||1⁄4 Cup (4 tbs)|
|Cinnamon sticks||4 Inch (2 Pieces, 2 Inch Each)|
|Fresh cranberries||1⁄2 Cup (8 tbs)|
1. Place dried fruits (except apple slices, if using) in 3-quart saucepan; cover with 2 cups cold water. Bring to boiling; simmer, covered, 5 to 6 minutes, or just until fruit softens. Add apple slices at the last minute. Drain fruit in colander.
2. In same saucepan, combine both kinds of sugar, vinegar, rum and spices tied in cheesecloth. Bring to boiling, stirring until sugar is dissolved. Return dried fruit to saucepan; simmer, covered and stirring occasionally. Add cranberries; cook 5 minutes. Remove and discard spices.
3. Ladle fruit and syrup into a 1-quart jar. Cover; cool completely. Label. Store in refrigerator at least 1 week before gift-giving, to allow flavors to blend.