Fruit Mince

Cooking with Nanna, the Christmas edition. It's late October, so now is the time for puddings, mince and cakes to be made in time for the silly season. I will be making mince pies closer to then, however in the meantime, here is the Fruit Mince which I will be using. You may note that I used butter instead of suet (because I don't eat suet) so I hope this works. It was a simple matter of mixing everything together and squishing it down into sterilised jars.

Fruit Mince 

450g. suet (or butter)
450g. currants
450g. raisins
450g. sultanas
450g sugar
450g. apples, peeled and grated
225g. mixed peel
60g. almonds, chopped
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. mixed spice
1 tsp. ground ginger
Zest and juice of 2 lemons
½ cup brandy


Chop the dried fruits and almonds, in a food processor. Add the sugar and spices, grated apple, then the lemon zest and juice. Add the brandy and mix thoroughly. Press down into jars, make airtight and stand for at least a few weeks before using.  

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