Recipe of Any-night-of-the-week Rum Macerated Fruits

Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, rum macerated fruits. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Rum Macerated Fruits is one of the most popular of current trending foods in the world. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. They’re fine and they look fantastic. Rum Macerated Fruits is something which I’ve loved my entire life.

This is the year that you successfully make your own black cake for Christmas. And you will do it with the most delicious soaked fruits. In this post I am sharing my process for soaked fruits–fruits macerated in wine and rum. Great recipe for Rum Macerated Fruits.

To begin with this particular recipe, we have to first prepare a few components. You can cook rum macerated fruits using 4 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Rum Macerated Fruits:

1. Get 200 grams Whatever dried fruit you like
2. Make ready 200 grams Marmalade
3. Make ready 100 grams Rum
4. Make ready 50 grams Granulated sugar

Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest. Just make sure to let the fruit macerate two months before consuming, and ensure that the fruit is always submerged under the rum. Kat Odell After two months, it's time to get creative. Rum or bourbon adds an even stronger flavor to macerated fruits.

Steps to make Rum Macerated Fruits:

1. Mince the dried fruit finely (If it's too much work, you can use the fruit as is)
2. Put the fruit from Step 1 in a sauce pan, then add the marmalade, rum and sugar and heat.
3. Reduce the mixture on low heat until it thickens (10-15 minutes).
4. When there's just a little moisture remaining, take the pan off the heat, and let it cool in the sauce pan.
5. Taste Step 4 and add extra sugar or rum if needed!
6. All done!
7. This is the dried fruit that I used. (2 packs of minced fruits, cranberries and mangoes)
8. I separated the fruit into 6 packs of 75 g each. This is enough for about 6 pound cakes. (I freeze the leftovers)

Kat Odell After two months, it's time to get creative. Rum or bourbon adds an even stronger flavor to macerated fruits. When you decide to macerate the fruit, think about the flavors you want to bring out. Strawberries or raspberries would be delicious macerated in a bit of sugar, with some lemon juice, lemon peel, and framboise, which is a raspberry liqueur. Rumtopf (rum pot) is a traditional German beverage.

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