FRUIT MINCE

Makes 4 x 350g jars

Traditional fruit mince is sweet, rich and perfect baked in Christmas cakes, puddings, sweet breads and pastries.

175g dried figs, finely diced 175g raisins

175g sultanas

175g dried cranberries 100g mixed peel

1 Granny Smith apple, grated 1 tsp finely grated lemon zest 1 tsp finely grated orange zest 1 tbsp lemon juice

2 tbsp orange juice

225g light brown sugar

1 tsp mixed spice

½ tsp cinnamon

¼ tsp grated nutmeg 100ml brandy or rum 125g melted butter, cooled

Mix all ingredients together in a large bowl. If you like the mince to be chunky, 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 until well combined.

Spoon mixture into sterilised jam jars and seal tightly.

Mince can be stored in a cool place for up to 3 months.

SMART TIP

Replace butter with coconut oil for vegan Christmas fruit mince.