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Sterilise a 1.5-litre preserving jar. Tip the dried fruit, citrus zests, sugar, spices and vanilla pod into the jar.
Pour half the vodka into the jar. Seal the lid, then turn the jar upside-down and give it a good shake to evenly distribute the sugar. Remove the lid and add the remaining vodka, the brandy and amaretto.
Re-seal the jar and store in a cool, dark place, turning or shaking it once a day for the first week. After two to three weeks, strain the vodka through a sieve lined with coffee filter papers or a clean kitchen cloth. Use the soaked fruit in festive bakes such as a fruit cake, pudding or mincemeat.
Decant the strained vodka into sterilised bottles and label. The vodka will keep well for about two years, but the flavour will be best in the first six months.
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