Instant Pot Clam Chowder (new England Style)

Cozy and comforting Instant Pot clam chowder is perfect to warm you up on a chilly night. It is creamy, rich, delicious, and so easy to make!

Though there are many varieties of clam chowder, the classic New England style is our absolute favorite. It is also known as white clam chowder or Boston-style clam chowder.

Pressure cooker clam chowder is really convenient to prepare, and comes together fairly quickly once you have the vegetables all diced up.

This hearty clam chowder features perfectly cooked potato chunks and tender chopped clams in a flavorful, thick, and creamy broth, seasoned with fresh herbs like thyme and parsley.

I love making things from scratch, however, I’ve made this Instant Pot clam chowder with canned clams since it is more convenient and economical than purchasing fresh clams.

Traditionally, clam chowder is made with salt pork. But we are using bacon in this recipe.

• Why will you love this recipe?
• Ingredients needed
• How to make Instant Pot clam chowder – Step-by-step process
• Serving suggestions
• Storage instructions
• Recipe Tips
• Variations of this Pressure cooker clam chowder
• Frequently asked questions (FAQs)
• You may also enjoy these creamy Instant Pot soup recipes
• Instant Pot Clam Chowder (New England Style)

Why will you love this recipe?

☑ It is thick and creamy, packed with delicious and heartwarming flavors

☑ Super easy to prepare using the Instant Pot

☑ Homemade is so much better than the canned clam chowder

☑ Much more economical to prepare it at home than to order it at a restaurant

Ingredients needed

To make this hearty Instant Pot clam chowder, gather the following ingredients;

Clams: I’ve used chopped canned clams for this recipe. You may also use whole canned clams.

Bacon: We cook the bacon first to render the fat and the crispy bits are used to top the chowder while serving.

Cooking fat: You will need some rendered bacon fat and unsalted butter to saute the vegetables.

Vegetables: I’ve used white onions and celery.

Garlic: I’ve added a heaping tablespoon of freshly minced garlic as I really love the flavor. You can add more or less to suit your palate.

Potatoes: I’ve used gold potatoes. You can also use red potatoes, russets, Idaho, fingerlings, or baby potatoes diced in halves. Ideally, it’s better to use waxy potatoes in chowder as they tend to hold their shape better. I’ve peeled the potatoes, but feel free to leave the skin on.

Liquid: For the liquid, I’ve used the juice from the canned clams in addition to chicken stock. If you have clam juice, please use that instead of the chicken stock. I’ve finished off the chowder with half-and-half. I made my own by combining 3/4 cup each of heavy cream and whole milk. Please avoid using the fat-free half-and-half in this recipe.

Cornstarch: To thicken it up!

Seasoning: You will need some fresh or dried thyme, along with bay leaves, fresh parsley, salt, and freshly cracked black pepper!

How to make Instant Pot clam chowder – Step-by-step process

Step 1: Drain the canned clams and reserve the juices

Drain 3-(6.5) oz canned chopped clams and reserve the juice for cooking. You should get about 1.5 cups of clam juice (Snows brand) and a little over a cup (170 grams) of clam meat. ( Photos 1 and 2 )

Step 2: Saute

Press the ‘SAUTE’ button, and set it to ‘NORMAL’ or ‘MEDIUM’ (depending on your IP model), press ‘START’. Once it displays ‘HOT’, add the 1/4 lb of diced bacon, and saute until the fat has rendered and it turns slightly crisp. ( Photos 3 and 4 )

Transfer to a plate lined with a paper towel. Pour off excess bacon grease leaving a tablespoon in the pot. ( Photos 5 and 6 )

Add 2 tablespoons unsalted butter, add 1 cup of diced onions and 3/4 cup of diced celery, and saute until vegetables soften. ( Photos 7 and 8 )

The onions will release enough moisture to deglaze the pot. But if it doesn’t, add about 1/4 cup of stock to deglaze the pot. ( Photos 9 and 10 )

Make sure you scrape off all the browned bits stuck at the bottom of the pot, to avoid getting a ‘BURN’ error.

Add 1 tablespoon of minced garlic and saute until fragrant. ( Photos 11 and 12 )

Step 3: Add potatoes, liquid, seasoning & pressure cook

Add 4 cups of diced potatoes, 1 cup of vegetable stock or chicken stock, 1.5 cups of reserved clam juice, 1/2 teaspoon salt (optional, you may add later), 1/2 teaspoon freshly cracked black pepper, 1.5 teaspoons fresh thyme, 2 bay leaves. Mix well. ( Photos 13 to 18 )

The total liquid used for pressure cooking is 2.5 cups.

Press ‘CANCEL’. Close the lid of the Instant Pot. Set the valve to ‘SEALING’. Pressure cook on ‘HIGH’ for 5 minutes. It will take some time for the pressure to build up, after which the timer will begin. ( Photo 19 )

Step 4: NPR (5 mins)

Let the pot depressurize for 5 minutes. Then do a quick release of any leftover pressure as per the manufacturer’s instructions. Once the silver pin drops, turn the knob to ‘VENTING’ and open the lid away from you. ( Photos 20 and 21 )

Step 5: Add the remaining ingredients

Discard the bay leaves. ( Photo 22 )

Press the ‘CANCEL’ button and turn on the ‘SAUTE’ button, set it to ‘LOW’.

Add 1.5 cups of half-and-half and stir. ( Photos 23 and 24 )

Use room temperature half-and-half or cream to avoid it from splitting when added to the soup.

Add the cornstarch slurry, and stir until the soup has thickened. ( Photos 25 and 26 )

Next, add the drained clams and 1 tablespoon of freshly chopped parsley. Mix well, and cook until the clams are heated through about 1 to 2 minutes. ( Photos 27 to 29 )

Press ‘CANCEL’ to turn off the ‘SAUTE’ mode. Check for seasonings, and adjust with more salt and pepper as needed. I added another 1/2 teaspoon of kosher salt.

Let the chowder sit for 10 minutes before serving.

Serving suggestions

Dish out this Instant Pot clam chowder and top with crumbled bacon bits, crispy oyster crackers or saltine crackers, and chopped parsley, or chives! The bacon and fresh herbs definitely add a pop of color and lovely contrast against the off-white color of the chowder!

You may serve it with crusty homemade bread!

You could also serve them Panera style in bread bowls.

Garlic bread is also an excellent accompaniment for this clam chowder.

Storage instructions

Leftovers: Allow the clam chowder to cool down completely. Transfer into an airtight container and refrigerate for up to 4 to 5 days. Do not let the leftovers sit out at room temperature for more than 2 hours.

Freeze: I do not recommend freezing clam chowder since it has potatoes, dairy, and seafood. Also, herbs like thyme tend to add a little bitterness to the chowder on freezing.

On thawing the texture of the potatoes will turn soggy, the dairy will separate and the chowder will have a grainy texture.

Reheat: Clam chowder thickens on refrigeration. Transfer the chowder to a pot and reheat on medium-low heat, stirring frequently, to prevent sticking or burning on the bottom, until thoroughly heated through. Add a few splashes of clam/chicken stock or milk to thin it out.

Recipe Tips

Consistency: This clam chowder will thicken on cooling down. If you prefer a thinner chowder, add more stock or half and half.

Season to taste: These seasonings were just right for us! Please feel free to adjust it to your liking.

Thicken without cornstarch: You may omit the cornstarch and thicken the chowder by blending some of the potatoes. Remove half of the potatoes using a slotted spoon and blend the remaining contents of the pot till the chowder is smooth, thick, and creamy. Add the potatoes back, and the rest of the ingredients.

Avoid rubbery clams: Canned clams are already cooked, so avoid overcooking the clams once you add them to the chowder. You just need to let them heat through for a minute and switch off the IP.

Lighter version: For a low-calorie clam chowder, swap the half-and-half with milk. The texture will vary since it won’t be as rich, but it should still taste good.

Variations of this Pressure cooker clam chowder

Skip the bacon: Bacon adds a subtle smoky flavor to the clam chowder. Also, sauteeing the veggies in bacon fat adds a ton of flavor. You may skip the bacon if you wish to, and use only butter.

Vegetables: You can add diced carrots and leeks (instead of the onion). You can also throw in some corn kernels for a bit of sweetness.

Bacon substitutes: You can swap the bacon with pancetta, prosciutto, or Italian sausage to switch things up.

White wine: You can add about 1/4 cup of white cooking wine, after sauteing the vegetables to add some brightness and complex flavor to the chowder.

More clams: Feel free to add in another can of chopped clams. You can also replace the chicken stock with an 8 oz bottle of clam juice or you may use better than bouillon clam base for more of the clam flavor.

Seasoning: You can most certainly experiment with other herbs like oregano, rosemary, tarragon, or seasoning like old bay, etc.

How can I make this recipe dairy-free?

To make this recipe dairy-free, you can use a mix of coconut milk and coconut cream. Coconut pairs really well with seafood, so it would be the best substitute. If you don’t like the flavor of coconut milk, you could use oat milk.

What is the difference between Manhattan-style, New England-style, and Rhode Island-style clam chowder?

New England clam chowder is cream-based, white in color, and quite thick.

Manhattan clam chowder is tomato based, does not contain dairy, is red in color, and the broth has a thinner consistency.

Rhode Island-style chowder has a clear broth and does not contain dairy or tomatoes. If you prefer a strong clammy flavor, you will love this chowder!

Can I use frozen clams?

Yes, you can! Thaw the frozen clams in the refrigerator and use them as you would with the canned clams in this recipe.

What does clam chowder taste like?

This Instant Pot clam chowder is packed with savory deliciousness. It is thick and creamy packed with chunky potatoes and tender clam meat. It has a subtle smoky flavor from the bacon and a very tiny hint of seafood flavor from the clam juice.

You may also enjoy these creamy Instant Pot soup recipes

Corn chowder with bacon

Tortellini sausage soup

Chicken gnocchi soup

Wild rice chicken soup

Broccoli cheese soup

Have you made this recipe?

I would love to hear from you! Please be sure to share your feedback and/or give this recipe a rating in the comment below. Your reviews help others know the recipe better too.

You can also FOLLOW me on Facebook , Pinterest, Instagram & Twitter

Instant Pot Clam Chowder (New England Style)

Equipment

• Instant Pot DUO Plus 6 qt 9-in-1

Ingredients1x2x3x

• 3-(6.5) oz canned chopped clams, drained and juices reserved
• 1/4 pound diced bacon
• 2 tablespoons unsalted butter
• 1 cup diced white onions
• 3/4 cup diced celery
• 1 tablespoon minced garlic
• 1.5 pounds Yukon gold potatoes or red potatoes, about 4 cups diced
• 1 cup chicken or vegetable stock

Seasonings

• 1.5 teaspoons fresh thyme, or 1/2 teaspoon dried thyme
• 2 bay leaves
• 1 teaspoon kosher salt or to taste
• 3/4 teaspoon freshly cracked black pepper

To be added after pressure cooking

• 1.5 cups half-and-half or heavy cream
• 2 tablespoons cornstarch, mixed with 2 tablespoons of cold water
• 1 tablespoon finely chopped parsley leaves

To top the clam chowder

• Bacon bits
• Oyster crackers
• chopped chives

Instructions

Drain the canned clams and reserve the juices

• Drain canned chopped clams and reserve the juice for cooking. You should get about 1.5 cups of clam juice (brand) and a little over a cup (170 grams) of clam meat.

Saute

• Press the ‘SAUTE’ button, and set it to ‘NORMAL’ or ‘MEDIUM’ (depending on your IP model), press ‘START’. Once it displays ‘HOT’, add diced bacon, and saute until the fat has rendered and it turns slightly crisp.
• Transfer to a plate lined with a paper towel. Pour off excess bacon grease leaving a tablespoon in the pot.
• Add unsalted butter, add diced onions and diced celery, and saute until vegetables soften.
• The onions will release enough moisture to deglaze the pot. But if it doesn’t, add about 1/4 cup of stock to deglaze the pot.
• Make sure you scrape off all the browned bits stuck at the bottom of the pot, to avoid getting a ‘BURN’ error.
• Add minced garlic and saute until fragrant.

Add potatoes, liquid, seasoning & pressure cook

• Add diced potatoes, vegetable stock or chicken stock, reserved clam juice, 1/2 teaspoon salt (optional, you may add later), 1/2 teaspoon freshly cracked black pepper, fresh thyme, bay leaves. Mix well.
• Total liquid used for pressure cooking is 2.5 cups.
• Press ‘CANCEL’. Close the lid of the Instant Pot. Set the valve to ‘SEALING’. Pressure cook on ‘HIGH’ for 5 minutes. It will take some time for the pressure to build up, after which the timer will begin.

NPR (5 mins)

• Let the pot depressurize for 5 minutes. Then do a quick release of any leftover pressure as per the manufacturer’s instructions. Once the silver pin drops, turn the knob to ‘VENTING’ and open the lid away from you.

Add the remaining ingredients

• Discard the bay leaves.
• Press the ‘CANCEL’ button and turn on the ‘SAUTE’ button, set it to ‘LOW’.
• Add half-and-half and stir.
• Use room temperature half-and-half or cream to avoid it from splitting when added to the soup.
• Add the cornstarch slurry, and stir until the soup has thickened.
• Next, add the drained clams and chopped parsley. Mix well, and cook until the clams are heated through about 1 to 2 minutes.
• Press ‘CANCEL’ to turn off the ‘SAUTE’ mode. Check for seasonings, and adjust with more salt and pepper as needed. I added another 1/2 teaspoon of kosher salt.
• Let the chowder sit for 10 minutes before serving.

Video

Notes

Nutrition

Instant Pot Clam Chowder (New England Style)

Equipment

• Instant Pot DUO Plus 6 qt 9-in-1

Ingredients

• 3-(6.5) oz canned chopped clams, drained and juices reserved
• 1/4 pound diced bacon
• 2 tablespoons unsalted butter
• 1 cup diced white onions
• 3/4 cup diced celery
• 1 tablespoon minced garlic
• 1.5 pounds Yukon gold potatoes or red potatoes, about 4 cups diced
• 1 cup chicken or vegetable stock

Seasonings

• 1.5 teaspoons fresh thyme, or 1/2 teaspoon dried thyme
• 2 bay leaves
• 1 teaspoon kosher salt or to taste
• 3/4 teaspoon freshly cracked black pepper

To be added after pressure cooking

• 1.5 cups half-and-half or heavy cream
• 2 tablespoons cornstarch, mixed with 2 tablespoons of cold water
• 1 tablespoon finely chopped parsley leaves

To top the clam chowder

• Bacon bits
• Oyster crackers
• chopped chives

Instructions

Drain the canned clams and reserve the juices

• Drain canned chopped clams and reserve the juice for cooking. You should get about 1.5 cups of clam juice (brand) and a little over a cup (170 grams) of clam meat.

Saute

• Press the ‘SAUTE’ button, and set it to ‘NORMAL’ or ‘MEDIUM’ (depending on your IP model), press ‘START’. Once it displays ‘HOT’, add diced bacon, and saute until the fat has rendered and it turns slightly crisp.
• Transfer to a plate lined with a paper towel. Pour off excess bacon grease leaving a tablespoon in the pot.
• Add unsalted butter, add diced onions and diced celery, and saute until vegetables soften.
• The onions will release enough moisture to deglaze the pot. But if it doesn’t, add about 1/4 cup of stock to deglaze the pot.
• Make sure you scrape off all the browned bits stuck at the bottom of the pot, to avoid getting a ‘BURN’ error.
• Add minced garlic and saute until fragrant.

Add potatoes, liquid, seasoning & pressure cook

• Add diced potatoes, vegetable stock or chicken stock, reserved clam juice, 1/2 teaspoon salt (optional, you may add later), 1/2 teaspoon freshly cracked black pepper, fresh thyme, bay leaves. Mix well.
• Total liquid used for pressure cooking is 2.5 cups.
• Press ‘CANCEL’. Close the lid of the Instant Pot. Set the valve to ‘SEALING’. Pressure cook on ‘HIGH’ for 5 minutes. It will take some time for the pressure to build up, after which the timer will begin.

NPR (5 mins)

• Let the pot depressurize for 5 minutes. Then do a quick release of any leftover pressure as per the manufacturer’s instructions. Once the silver pin drops, turn the knob to ‘VENTING’ and open the lid away from you.

Add the remaining ingredients

• Discard the bay leaves.
• Press the ‘CANCEL’ button and turn on the ‘SAUTE’ button, set it to ‘LOW’.
• Add half-and-half and stir.
• Use room temperature half-and-half or cream to avoid it from splitting when added to the soup.
• Add the cornstarch slurry, and stir until the soup has thickened.
• Next, add the drained clams and chopped parsley. Mix well, and cook until the clams are heated through about 1 to 2 minutes.
• Press ‘CANCEL’ to turn off the ‘SAUTE’ mode. Check for seasonings, and adjust with more salt and pepper as needed. I added another 1/2 teaspoon of kosher salt.
• Let the chowder sit for 10 minutes before serving.

Video

Notes

Nutrition

Soaking fruits for Christmas Cake is the first step to making the traditional rich Christmas Fruitcake. Learn how to soak dried fruits the right way with this handy tutorial. They add amazing flavor, richness, and moisture to the fruit cake.

I baked my first-ever fruit cake in 2015! And since then it’s been a tradition to make it every Christmas just like my Mother-in-law does.

The first step of making the Rich Christmas Fruit Cake or plum cake requires soaking the fruits in liquor. The dry fruits rehydrate and turn plump and juicy lending a boozy, decadent, and rich flavor to the fruit cake.

My Mum-in-law makes the best fruit cake ever! People often help themselves with seconds! Yes, it is that good!

Now, each family has their own way of making this cake, from the kind of dry fruits they use or the recipe for the cake. Regardless of whatever dry fruits you use, it is necessary to soak them in some sort of liquid in order to macerate them and get them prepped up to be used in the fruit cake.

• Ingredients needed
• How to soak the fruit for Christmas cake – Step-by-step process
• Storage instructions
• Recipe Tips
• Frequently Asked Questions (FAQs)
• Soaking Fruits For Christmas Cake

Ingredients needed

I’ve used the following ingredients;

Dry fruits: I’ve used black raisins, raisins, black currants, unsweetened dried cranberries, dried apricots, prunes, tutti frutti, candied orange peel, and candied ginger.

Liquor: I’ve used dark rum to soak the fruits.

How to soak the fruit for Christmas cake – Step-by-step process

Step 1: Chop the fruits and mix

Chop up dry fruits like prunes, dried apricots, candied ginger, and candied orange peel. Remove the stems, if any of the raisins, and chop them in half if they are big. ( Photo 1 )

Add the chopped dry fruits to a bowl and mix well. If you want to add some orange marmalade, you can do so at this point and mix it well. About a 1/4 cup of marmalade is good. ( Photos 2 and 3 )

Step 2: Transfer to a glass jar and pour rum

Transfer the fruit mixture into an airtight glass jar. ( Photo 4 )

Pour rum over the fruits, just enough to immerse them completely. ( Photo 5 )

Close the jar and give it a shake. ( Photo 6)

Store at room temperature until further use. Give the jar a shake every 2-3 days to ensure that the fruits are evenly soaked.

Step 3: Add more rum as needed after a couple of days

Check the jar in a few days, if most of the alcohol is soaked up, then add some more. ( Photos 7 and 8 )

Storage instructions

Store the glass container in a cool and dry place. Remember to give it a shake every other day.

If most of the liquor is absorbed, add some more. The fruits should always remain submerged in the liquor.

Recipe Tips

Use your own mix of dry fruits: There is no hard and fast rule here that you must only use the dry fruits listed. This assortment of dry fruits works great for us. I know of someone who doesn’t like raisins in the cake, so she adds more candied fruit. Likewise, feel free to add whatever you like. Totally up to you! Make it your own 🙂

Uniform-sized pieces of dry fruits: Chop up the dry fruits into more or less even sizes before soaking. If the raisins are long, chop them in half. This will prevent the cake from crumbling too much while slicing it.

Use a glass or ceramic jar: Avoid using metallic containers to soak the fruits as the alcohol tends to react with these materials. Make sure that your glass/ceramic jar is airtight.

Leave about 2 to 3 inches of headspace in the jar: Avoid filling the fruits right up to the brim since they soak up the liquor and plump up.

Give the jar a good shake every other day: Do not forget about the jar once you soak your fruits. Do remember to give it a good shake or mix it with a clean, dry spoon. Check the alcohol levels and if it has reduced, add more.

Add some jam or citrus zest to the fruit mixture: You can add some orange marmalade if you love the citrusy flavor and the subtle bitterness it adds to the cake. You may also use other jams like blueberry, strawberry, etc. Some people also like adding lemon or orange zest. It really depends on what flavor you’d like in the final cake.

What dry fruits can be added to the rich Christmas fruit cake?

Use your choice of favorite dried fruits and liquor or a combination of liquors. My Mum-in-law uses these proportions.

• 300 grams of raisins (mixed)
• 100 grams of dates
• 100 grams of walnuts.

I’ve been experimenting with my assortment of dry fruits over the years and I tend to include a lot more while keeping the net quantity more or less the same. I’ve used black raisins, raisins, dried black currants, dried cranberries, prunes, apricots, tutti frutti, candied orange peel, and candied ginger.

You can also use red or green glace cherries, figs (if you don’t mind the tiny seeds), dried blueberries, etc.

I’ve also I’ve also skipped adding the nuts this time and will add them later into the cake batter.

What is the best liquid to soak dried fruit in for Christmas cake?

Typically, the dried fruits are soaked in liquor. In India, most folks use Old Monk dark rum. However, you can use spiced rum or other spirits like brandy, cognac, port wine, Madeira, sherry, etc.

What can I soak the fruit in instead of alcohol?

For a non-alcoholic version, you can use grape juice, cranberry juice, orange juice, or a combination of these juices.

How long should I soak the fruit for Christmas cake?

With alcohol: I suggest soaking the fruits for a minimum of 2 to 3 months in advance. Of course, the longer the better! You can soak the fruits up to a year in advance for a truly boozy fruit cake. If you are crunched for time,1 week or even 1 day of soaking the fruit works fine. But, it is best to plan in advance.

Here’s a timeline that you can use as a guide:

1. Soak fruits 2-3 months in advance.
2. Bake the cake in the first week of December or at least two weeks before Christmas.
3. Mature the cake by feeding it with 2 tablespoons of rum after it’s baked, while it is warm, and then with another 1 to 2 tablespoons of rum once or twice a week until Christmas. Keep an eye on the cake as it is easy to overfeed it and it will turn soggy.

Please note, that this is what I like to follow. People have their own timelines, as some may prefer to bake the cake in October and feed the cake for 12 weeks. Some bake the cake a couple of days prior to Christmas and feed the cake only once after it’s baked. You can always experiment and see what works for you. Typically, In India, most folks bake their cakes a couple of days or weeks before Christmas.

Without alcohol: Store it in the refrigerator. Soak it only a week before you intend to bake the cake.

How much alcohol to use to soak the fruits for Christmas cake?

This will depend on the volume of the jar you use. There is no fixed quantity here. You need enough alcohol to cover the dry fruits completely. The fruits will soak up the alcohol and plump up. Add more alcohol as needed to submerge the fruits.

How many cakes can I make with this quantity of rum-soaked dried fruits?

This totally depends on what the recipe calls for and also on your preference for the fruit-to-cake crumb ratio. If you prefer more fruits in the cake you can double up this recipe.

My Mum-in-law soaks 500 grams of fruit for a 2.5 kg fruit cake. Her recipe makes a standard bundt cake and an 8-inch round cake. The fruit-to-crumb ratio is slightly less in this cake, but it still tastes so rich and decadent.

You can use this entire batch of soaked fruits to make one 9 x 2-inch square cake, a 10 x 2-inch round cake pan, or a standard bundt cake. This will yield a good amount of fruit-to-crumb ratio.

What else can I make with rum-soaked fruits?

You can make so many other things like;

• Breads like cinnamon rolls, buns, etc
• Scones
• Spruce up a simple cake batter
• Brownies
• Ice creams, rum and raisin ice cream, anyone???
• As a topping on desserts

Have you soaked your dried fruits for the rich fruit cake yet?

I would love to hear from you! Please be sure to share your feedback and/or give this recipe a rating in the comment below. Your reviews help others know the recipe better too.

You can also FOLLOW me on Facebook , Pinterest, Instagram & Twitter

Soaking Fruits For Christmas Cake

Ingredients

• 100 grams black raisins, 2/3 cup
• 100 grams raisins 2/3 cup
• 50 grams dried black currants, 1/3 cup
• 50 grams unsweetened dried cranberries, 1/3 cup
• 50 grams dried apricots, 1/3 cup
• 50 grams prunes, deseeded, 1/3 cup
• 50 grams tutti-frutti, 1/3 cup
• 25 grams candied orange peel, heaping 1/8 cup
• 25 grams candied ginger, 1/8 cup
• 2 cups dark rum, or as needed (you may use your favorite liquor)

Instructions

Chop the fruits and mix

• Chop up the dry fruits like prunes, apricots, candied ginger, and candied orange peel.
• Remove the stems, if any of the raisins, and chop them in half if they are big.
• Add the chopped dry fruits to a bowl and mix well. If you want to add some orange marmalade, you can do so at this point and mix it well. About a 1/4 cup of marmalade is good.

Transfer to a glass jar and pour rum

• Transfer the fruit mixture into an airtight glass jar.
• Pour rum over the fruits, just enough to immerse them completely
• Close the jar and give it a shake.
• Store at room temperature until further use. Give the jar a shake every 2-3 days to ensure that the fruits are evenly soaked.

Add more rum as needed after a couple of days

• Check the jar in a few days, if most of the alcohol is soaked up, then add some more.

Video

Notes