Combine raisins, currants, candied citrus peel, angelica and cherries in a bowl.
Pour the rum over them, tossing the fruit about to coat the pieces evenly.
Soak for at least 1 hour.
Pour the lukewarm water into a small bowl; sprinkle it with the yeast and a pinch of sugar.
Let the mixture stand for 2 or 3 minutes, then stir to dissolve the yeast completely.
Set the bowl in a warm, draft-free place (such as a turned off oven) for about 5 minutes, or until the mixture is almost double in volume.
Let peel stand overnight covered with water; drain.
Bring six cups of water to boil.
Add peel and cook, uncovered, for 10 minutes.
Drain and repeat with another 6 cups of water.
Drain.
Put 2 cups of peel in a saucepan, cover with cold water and bring to a boil.
Reduce heat and simmer 8 minutes.
Drain. Repeat cooking twice.
Wash saucepan.
dd the white chocolate, candied orange peel and roasted pecans to the
dried cranberries, pineapple, rum and citrus peel in a medium bowl.
lakes, raisins, cherries, almonds, nuts, citrus peel, candied ginger and ground ginger in
aking paper.
Beat butter, citrus zest and sugar until light
ight and fluffy. Stir in citrus peel, currants, flour, spice mix and
Place peel strips in large saucepan and cover with water. Bring to a boil over high heat, then reduce heat and simmer 10 minutes longer. Drain. Repeat this process two more times.
In a medium saucepan, heat sugar and 1/4 cup water over high heat until boiling. Place peel in sugar mixture, reduce heat and simmer 15 minutes, until sugar is dissolved. Remove peel with slotted spoon and dry on wire rack overnight. Store in airtight container.
hours.
For orange peel: Remove peel from oranges in 2
" (This part of Julia's recipe is, I understand, a little
ogether well. (Add the chopped candied peel if using at this stage
Process dried fruit, candied citrus, peel, brandy and spices until chopped
nch border. Combine currants, cherries, candied peel and cinnamon then scatter over
laded vegetable peeler, remove the peel from the fruit, leaving the
Combine dried and candied fruit in a large bowl.<
n butter. Stir in lemon peel and sifted powdered sugar. Stir
Combine the fruit, peel, lemon juice and brandy in
Chop the raisins and the citrus peel. Slice the cherries. Blanch the
he suet, breadcrumbs, raisins, candied fruit and candied peel. Add the remaining ingredients