Fruit mincemeat

Fruit mincemeat

By
From
Baking
Makes
9 cups
Photographer
Vanessa Levis

Ingredients

Quantity Ingredient
3 cups raisins
3 cups currants
3 cups sultanas
3/4 cup blanched almonds, chopped
2 large cooking apples, grated
330g firmly packed brown sugar
150g butter, melted
3/4 cup brandy or rum
1/2 teaspoon grated nutmeg
1/2 teaspoon ground cloves
1 teaspoon ground cinnamon
2 oranges, grated rind and juiced

Method

  1. Working in batches, pulse the dried fruit and almonds in a food processor to coarsely chop.
  2. Spoon into a bowl and combine with the grated apple, sugar, butter, brandy or rum, spices, rind and juice.
  3. Cover and chill, stirring daily, for at least 2 days before use.

Note

  • This fruit mince stores for months, kept airtight, in the refrigerator. Make it well ahead of time – at least a few days, and up to several months, before needed.
Tags:
baking
bakery
margaret
fulton
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