Fruit mince

Fruit mince

By
From
The Margaret Fulton Cookbook
Photographer
Geoff Lung

The culinary word ‘mince’ takes its origin from the French ‘emincer’ and signifies anything that is chopped finely. This is the filling for everyone’s Christmas favourite; mince pies. This quantity makes 6 cups.

Ingredients

Quantity Ingredient
375g seedless raisins
500g mixed peel
4 apples, cored
60g glace cherries
125g blanched almonds
500g sultanas
500g currants
2 cups brown sugar
1 lemon, rind grated and lemon juiced
1 small orange, grated rinded
2 teaspoons mixed spice
1/2 teaspoon grated nutmeg
125g butter, melted
1/2 cup brandy or rum

Method

  1. Finely chop the raisins, mixed peel, apples, cherries, almonds and half the sultanas (alternatively put through a mincer). Add the remaining sultanas with the currants. Stir in the brown sugar, rinds and lemon juice, the spices, butter and brandy. Mix well and put into a large jar. Cover and chill. Stir every day for a week. Fruit mince can be kept for months in the refrigerator.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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