Setting the Fruit

My fruit jar for this year’s December black cakes is slowly but steadily rising. Whenever I buy dried fruits I set aside half of what is leftover into the jar and top it up with rum or cherry brandy (depending on what I have on hand). The fruits are so macerated that they almost melt on my tongue upon contact. This is the first time that I am soaking my fruits this far in advance and I’m already finding it a rewarding (and economical) experience 😀 More update pics as the bottle fills 😀

On an unrelated note, anyone know where I can get tamarind locally? I’m having no luck getting my hands on some. I have stuff I wanna make! Let me know your suggestions 🙂