Ok, I have dried cherries (boy those were expensive!), dried cranberries, both kinds of raisins and some sort of dried pinapple although they look sort of sugar coated to me. The only candied peel available was a mix of lemon and orange. Think that will work?
Yes, dried cherries are pricey. Yes, the pineapple we used is highly sweetened. For the peel, a mix of lemon and orange should be fine. As long as it's real candied peel and not the faux stuff you find in the baking aisle at the grocery store - which is actually flavoured rutabaga!
I have no intention of using dried prunes or dates.
Well, there's no dates in the recipe, so that shouldn't be a problem.
I assume you're skipping the figs too, though... Really, I think the variety of fruit, while nice, is secondary to the quantity, so I'd just bump up the other ingredients.
I should probably also note that we use a half-and-half mixture of brandy and cherry brandy in the booze section, but I don't think you can get good cherry brandy (namely, Cherry Marnier or Cherry Heering) in Ontario, so I'd just go with the regular brandy. Also, Grand Marnier will work in place of Cointreau, if you prefer.