Fruit Sauce Ingredients
1 Cup Chopped Mixed Candied Peel
1 Cup Red And Green Candied Cherries, Quartered
1 Cup Dark Seedless Raisins – Thompsons
1/4 Cup Diced Crystallized Ginger
3 Each, Whole Allspice And Cloves
1 Stick Cinnamon, Broken Into Pieces
1-1/2 Cup Rum
Fruit Sauce Method
In a sterilized jar, stir together the peel, cherries, raisins and ginger until well mixed.
In a piece of cheesecloth, place the allspice, cloves and cinnamon.
Bury the cheesecloth bundle in the fruit.
Pour in rum to cover the fruit, adding more if you need it.
Seal and store in fridge for 4 days.
Remove and discard the cheesecloth spice bag.
Spoon sauce into gift jars.
Note: the sauce can be stored in a cool, dark place for up to 3 months.
Yields 3 cups.
Serve it as is, or warmed over ice cream, or mix it with whipped cream for a surprising dessert twist.