Syrup will keep for quite a while (several weeks to even longer) in the fridge but eventually you may get a bit of mold or spoilage. Probably best to freeze it for long-term storage.

Bungalow Barbara - 19 November 2009 12:00 AM

Syrup will keep for quite a while (several weeks to even longer) in the fridge but eventually you may get a bit of mold or spoilage. Probably best to freeze it for long-term storage.

I keep sugar syrup in the fridge during the summer months (for the hummingbirds).  It only keeps for 2-3 weeks, then mold forms on the surface.

I think I am going to try making my own candied peel and etc., as I have some good dried apples, peaches, and apricots that I would like to use.  I have never used them before, but I was given some crazins (dried cranberries that look like raisins), and I’m considering plumping them before baking with pomegranite juice, any suggestions?

Tom, all of those sound great. My husband has been making fruitcake for years and uses a mixture of fruits, often including the ones you mention. Other good fruits—dried apricots (cut into chunks, kitchen shears work well for this), dried rather than glaced cherries, dried sweetened papaya (nice orange color), pineapple (not much flavor but a nice color)—I could go on! One thing we’ve found, if you decide to add dates, don’t soak them—they fall apart.

Re: dates, I was taught to spritz them with water and then give them a short time in the microwave. Makes them so much easier to work with!