Dried fruit is used by regular cake-makers and steamed pudding fans. It can also be added to mincemeat. However, most recipes benefit from controlling the proportions of the different dried fruits.
In a small saucepan, combine fruit, wine, sugar, bitters and ¼ teaspoon salt. Bring to a simmer and cook, uncovered, stirring gently and occasionally, until fruit is plump and tender and liquid ...