Dried fruit/7 recipes

Bread machine dried fruit bread studded with mixed fruit bits and warm cinnamon. Just load the ingredients, press start, and let the machine do the work. Soft, lightly sweet, and ready with zero effort.

Bara Brith is often served as part of the traditional Welsh tea.

Bread machine loaf studded with mixed dried fruit and a hint of applesauce for moisture. Soft, lightly sweet yeast bread that works on regular, rapid, or delayed cycles.

Elegant smoked chicken roulades stuffed with a Port wine mousse and diced dried fruits, sliced on the bias and drizzled with a bourbon-veal stock sauce. A showpiece dinner.

Chewy oat and dried fruit breakfast bars with orange juice, cinnamon, and brown sugar. Freezer-friendly grab-and-go bars that take just 10 minutes to prep for a whole week of mornings.

Slow cooker pork chops simmered with mixed dried fruit, orange marmalade, ginger, and apricot nectar. Sweet-tart braise with a glossy thickened pan sauce. Five-minute prep, hands-off dinner.

Twice-baked Jewish biscotti loaded with crunchy almonds, mixed dried fruit, and a cinnamon-sugar crust. Crisp edges meet tender centers in this traditional cookie perfect for dunking in coffee or tea.

Brown rice stuffing with mixed dried fruit, sautéed onions, celery, and a trio of herbs. A hearty, naturally gluten-free alternative to bread stuffing that feeds a holiday crowd with ease.

Rich West Indian Christmas cake soaked in rum and sherry with dried fruits, warm spices, and browning for deep color. Start the fruit a month ahead for a dense, boozy holiday cake worth the wait.

Healthy breakfast bran muffins with carrots, walnuts and dried fruit.

Spicy bran muffins loaded with Thai chilies, jalapeño, and habanero rings, plus dried fruit, walnuts, and warm spices. Bold breakfast baking for heat seekers.

Orange butter cake with fresh orange juice, zest, brown sugar, and graham cracker crumbs in the batter, finished with a Grand Marnier-spiked tropical cream cheese spread.

Chocolate fruitcake with cocoa, candied cherries, pecans, golden raisins, and mixed dried fruit, topped with a semisweet chocolate-almond glaze and toasted almonds.

Authentic Victorian mincemeat with boiled calf's tongue, suet, dried fruit, candied citrus peel, brandy, and whiskey. Cures in a crock for 7 weeks before becoming Christmas pie filling. Yields 96 servings.

Old-fashioned mince meat with calf tongue, suet, dried fruit, candied citrus, brandy and whiskey. The traditional pie filling, aged in a crock for at least 7 weeks for deep holiday flavor.

Oatmeal cookies with dried cranberries and three warm spices: cinnamon, nutmeg, and cardamom. The chewy holiday-leaning take on the classic. Four dozen per batch.