DIY Fruit Mince
Ingredients
150 grams Raisins
110 grams Currants
135 grams Mixed Peel (or if you're not keen on peel we substituted half cranberries and half dried apricots chopped)
150 grams butter grated (or substitute vegetable suet for vegan options)
225 grams Brown Sugar
1/2 tsp grated Nutmeg
2 tsp Mixed Spice
1 Lemon zested and juice
1 Orange zested and juice
1 Apple cored and finely chopped
4 Tbsp Brandy
Method
Gather the ingredients.
In a large baking dish, combine all the ingredients except the brandy, stirring well to make sure everything is evenly distributed. Cover with a clean towel and leave overnight.
Heat oven to 110 degrees Celsius.
Remove towel and cover dish with aluminum foil. Place dish in the oven for 2.5 hours. Remove from oven, stir well and leave to cool.
Once cooled stir again, add the Brandy and stir again.
Fill sterilised jars with fruit mince and seal. Keeps for up to one year in a dark cupboard.
This is how much the recipe makes - 3 jam jars.
