Candied Mixed Fruit

Store in an airtight container at room temperature away from heat and humidity. Once opened, transfer to an airtight jar to prevent hardening. If it hardens, warm gently with a splash of water or fruit juice to soften.

Chop or roughly break apart before adding to batters to distribute evenly

Toss candied fruit lightly in flour before folding into cake or cookie dough to prevent sinking

Soak in rum, brandy, or warm juice for 30 minutes before using to plump and flavor

Mix into breads, cakes, and puddings for festive color and sweetness

Fruitcakes, panettone, and holiday cakes

Spiced batters with cinnamon, nutmeg, and ginger

Bread puddings and trifles

Scones and tea breads

Adding to very hot batters immediately—the heat can break down the fruit and release excess moisture

Overstuffing baked goods with candied fruit, which can weigh down the crumb

Storing in humid conditions, which causes clumping or stickiness