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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 10 |
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The fruit mince needs to macerate for about 2-3 weeks, although the longer the better. I usually make a few jars around August and then let it sit until December. Traditionally suet would have been used instead of butter. Now days most butchers don't carry suet. Ingredients:
500 g raisins |
500 g currants |
500 g sultanas |
120 g almonds, blanched & chopped |
2 granny smith apples, grated |
330 g brown sugar |
150 g butter, melted |
185 ml brandy |
185 ml rum |
1 teaspoon cinnamon |
1 teaspoon clove |
1 teaspoon ginger |
1 teaspoon cardamom |
1 teaspoon nutmeg |
2 oranges, zested |
Directions:
1. Place dried fruitand almonds in batches in a food processor and puolse until coarsely chopped.
2. Transfer to a bowl and mix in remaining ingredients.
3. Spoon into sterlised jars and seal.
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