Christmas Fruit Mince
Keep some for your Christmas baking and pack some into small jars for Christmas gifts.
Make ahead and store in a cool place for up to a couple of months.
INGREDIENTS
175g dried figs, finely diced
175g raisins
175g sultanas
175g dried cranberries
100g mixed peel
100g naked ginger, finely chopped
1 Granny Smith apple, grated (skin on)
1 tsp finely grated lemon zest
1 tsp finely grated orange zest
1 tbsp lemon juice
2 tbsp orange juice
225g brown sugar
1 tsp mixed spice
½ tsp ground cinnamon
¼ tsp grated nutmeg
100ml brandy
125g butter, melted & cooled
DIRECTIONS
Place all ingredients in a large bowl and mix with a large spoon until well combined.
For a chunky fruit mince, spoon mixture into sterilised jam jars and seal tightly.
If you prefer a smoother mince, transfer to a food processor and pulse a few times
(I did this with about a quarter of the mixture to bind the whole batch together)
Spoon mixture into sterilised jam jars and seal tightly.
Store in a cool place
Note:
- The recipe download includes a recipe for a good all-purpose shortcrust pastry for making Christmas fruit mince pies, as well as “Baby Christmas Baklavas”
- “Naked” ginger refers to the preserved ginger available in supermarkets that hasn’t been crystallised – you could use crystallised ginger, but it is already quite a sweet mixture.