Harry,

Ray is correct. Use a rough 1 to 4 conversion for dried fruit. To be
exact, one needs to fine-tune the ratio for each fruit, but 1:4 works
close enough. Also, as Ray said, be especially aware of any
preservatives used in the fruit. If it says, "sorbic acid," forget
it. You will never get the necessary fermentation. But "ascorbic
acid" is okay....

Jack Keller, The Winemaking Home Page
http://winemaking.jackkeller.net/