I have to admit, I’m not really a big fan of brandied fruit. But it does have some definite uses, mostly for holiday baking. And since I’m gearing up for just that, the timing on this is actually pretty good. This year, I think I’ll do a mixture of raisins, currants, and dried cranberries soaked in brandy, which will eventually end up in soda bread and probably my version of fruitcake (trust me, it is NOT your grandmother’s inedible fruitcake). And since I always buy a little too much brandy, the excess will certainly come in handy now that it’s turned nasty cold and rainy.

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