Larder Love

The best preserving recipes plus easy cooking and baking too

  • ALL RECIPES
    • PRESERVES & LARDER
    • COOKING & BAKING
    • COLLECTIONS & CUISINES
  • TIPS & TRICKS
    • HOME HINTS
  • MY COOKBOOKS
  • ABOUT
    • CONTACT ME
    • PRIVACY
Home » Preserved In Oil Salt and alcohol » Dried Fruits and Nuts Preserved In Whisky Syrup

Dried Fruits and Nuts Preserved In Whisky Syrup

Author: Karon Grieve Published : October 2019

Recipe
whisky soaked fruits and nuts
whisky soaked fruits and nuts
dried fruits and nuts preserved in whisky syrup pin image

These dried fruits and nuts preserved in whisky syrup just scream Christmas. The smell of the spices, the taste of the squishy soft fruits and the crunch of nuts. Oh and did I mention the Scotch!

jar of whisky fruits with tartan ribbon

I’m starting to make my foodie gifts for Christmas and these whisky fruits and nuts are one of my favourite things to make and go down a treat with family and friends. Especially my brother who would probably be happy with a hamper full of these and nothing else!

This is a really recipe to bring together, the most important thing is that it takes time for everything to come together so you will want to set it aside for a month before you give it as a gift. Now is the time to make your whisky fruits and nuts in time for Christmas.

close up of the fruit in whisky in jar

Ingredients

You will need lots of lovely dried fruits for this.

I’ve opted for figs (remember to snip off the tough stalks), apricots, prunes and sultanas.

Go nuts!

I’ve also used walnuts for a bit of nuttiness and crunch. You can use hazelnuts, or pecans. Whatever nuts you like really. A mix of nuts is good here too.

Other ingredients

Tea (yes, you read that right), sugar, water and of course that all-important whisky.

whisky fruits and nuts larder love

How to make whisky fruits and nuts

Soak all the fruits and nuts overnight in strong tea then next day drain and layer them in a large sterilised jar.

Gently heat water with the sugar till it has dissolved then boil for 10 minutes to create a sugar syrup. Mix this with the whisky and pour over the fruit.

Seal the jar and put it away in a cupboard for 2 weeks to mature.

How long does this keep?

Your fruits and nuts preserved in whisky syrup will keep for up to a year in a cool cupboard. Once opened store in fridge and use within a month.

top down shot of walnuts and fruit in jar

How to serve these fruits and nuts

You can serve these with really good quality vanilla ice cream as a super quick and easy pudding. They are also great with a slice of good old fashioned apple pie. Pumpkin pie would be good here too.

Try adding a small bowl to your festive cheeseboard too of course.

Serve these whisky fruits and nuts with cheese or over ice-cream or with an apple pie.

This recipe comes from my eBook Gourmet Gifts For Christmas along with lots of other fun and creative recipes.

Looking for more super easy foodie gift ideas? Then check these out before you go;

Lemon and ginger curd

Cranberry Christmas Gin Liqueur

Traditional English Potted Cheese

Fabulous Chocolate Salami

Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.

Photos And Tips AboveMost of my recipes have step by step photos and useful tips plus videos too, see above.
top down shot of walnuts and fruit in jar

Dried Fruits and Nuts Preserved In Whisky Syrup

Karon Grieve
A super easy recipe for preserved fruit and nuts with whisky, the perfect Scottish inpired foodie gift for Christmas
4 from 2 votes
Print Recipe Comment Bookmark Saved! Pin Recipe
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course preserves
Cuisine Scottish
Calories 2599 kcal

Ingredients
 

  • 150 g dried figs stalks removed
  • 150 g dried apricots
  • 150 g dried prunes
  • 50 g sultanas
  • 50 g walnuts halves
  • 500 ml tea made with 2 tea bags
  • 300 ml whisky
  • 70 g caster sugar
  • 100 ml water
Metric – US Customary

Instructions
 

  • Soak fruits and nuts overnight in the tea then drain and layer in large jar
  • Heat water and sugar till dissolved then boil and simmer 10 mins to create sugar syrup
  • Add whisky to syrup and pour over fruits in jar and seal
  • Set aside in cupboard for 2 weeks to mature
  • Will keep for up to a year

Notes

calories given for full jar

Nutrition

Calories: 2599kcalCarbohydrates: 404gProtein: 23gFat: 36gSaturated Fat: 4gSodium: 156mgPotassium: 4644mgFiber: 42gSugar: 310gVitamin A: 6603IUVitamin C: 6mgCalcium: 526mgIron: 11mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I’m using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
Keyword dried fruits, nuts, whisky
Tried this recipe?Mention @LarderLove or tag #LarderLove

 

Filed Under: ALL RECIPES, Christmas, Preserved In Oil Salt and alcohol, Scottish Recipes

« Cream Of Fresh Tomato Soup
Refined Sugar-Free Carrot Cake Bites/Truffles »

Comments

  1. Edue says

    November 20, 2020 at 4:56 pm

    Sounds yummy! Why do you soak in tea? Can you roast the nuts, and if so, would you roast them before or after the tea soak?

    Reply
    • Karon Grieve says

      November 22, 2020 at 11:41 am

      Hi Edue
      You are soaking them to plump up the fruit and infuse everything with the taste of the tea itself. If you want to roast the nuts do so before the soaking process though this isn’t something I do myself. Hope this helps.
      K

      Reply
  2. George says

    December 9, 2020 at 11:00 am

    Dry fruits are naturally healthy and yummy but the way you make this recipe makes them more delicious.

    Reply
    • Karon Grieve says

      December 9, 2020 at 5:13 pm

      Hi George
      Glad you like the recipe so much. Merry Christmas!
      K

      Reply
  3. Palak says

    January 20, 2021 at 9:35 am

    Hi, can we use these whisky/scotch soaked nuts and dries fruits to make plum/Christmas cake?

    Reply
    • Karon Grieve says

      January 20, 2021 at 10:52 am

      Hi Palak
      Yes, you could but there is more liquid in here than you would want for normally soaked fruit for a cake so drain excess off. Hope this helps
      K

      Reply
  4. donna says

    November 22, 2021 at 5:27 am

    Seal ? do you need to can these (waterbath), or do you just cover and thats the seal. thank you

    Reply
    • Karon Grieve says

      November 22, 2021 at 12:38 pm

      Hi Donna
      Sorry for any confusion. You don’t waterbath this, I just mean pop a lid on the jar.
      K

      Reply
  5. loretta bell says

    December 19, 2021 at 11:56 pm

    Just found your website while looking for boozy fruit soaked in whiskey. Thrilled to find your blog in general.

    Question- water does not state units of measurement in either Metric or US.

    Could you clarify?

    I’m going to guess….? grams, not ounces

    Reply
    • Karon Grieve says

      December 20, 2021 at 1:06 pm

      Hi Loretta
      It’s 100ml as all other ingredients in metric. I’ve just corrected it. Glad you like my blog. Merry Christmas
      Karon

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Karon Grieve

SEARCH MY SITE

Follow Larder Love

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Trending Now

strawberry jam in scone
3 ingredient dried apricot jam
3 ingredient prosecco scones
homemade garlic oil
easy vegetarian moussaka by larderlove
cherry brandy by larderlove

Summer Recipes

pasta alla norma
slice of strawberry and walnut cake
pickled asparagus on poached eggs
glass of spiced cherry gin liqueur
strawberry jam in scone
grilled Greek salad
grated carrot salad
pork and chorizo meatballs in tomato sauce

See more summer recipes...

BUY MY BOOKS

Karon Grieve books
my foodgawker gallery

Follow Larder Love

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Privacy Policy & Disclaimers

 

[footer_backtotop]

Copyright Karon Grieve - Larder Love © 2018. All Rights Reserved.

  • 40