Similar recipes recommend soaking the dried fruits overnight in spirits or fruit juice, as much as a cup. I've had success with that as it softens the fruit. If I do that should I still add the juice as per your recipe? As far as I can tell an overnight soak pretty much is absorbed by the fruit Also do you recommend chilling the dough for an hour or so before baking? The dough doesn't need chilling; it's quite stiff as is. And, I think you could cut out the liquor in the recipe, but keep the boiled cider or juice - that should work. Good luck - enjoy! PJH

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