- 500g mixture of raisins, currants and sultana (use jumbo or golden sultanas if you can get them)
- 140g dried apricot, chopped
- 85g dried cranberries
- 85g mixed peel
- 150ml brandy
Brandy is a distilled spirit made from virtually any fermented fruit or starchy vegetable.…
- zest and juice 1 lemon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- zest and juice 1 orange
One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…
- 175g suet
- 100g fresh or frozen cranberry, roughly chopped
A tart, ruby-red coloured berry which grows wild on shrubs throughout northern Europe and North…
- 200g soft brown sugar
- 1½ tsp ground cinnamon
- ½ tsp ground nutmeg
Tip the dried fruits and mixed peel into a large bowl. Pour over the brandy, zests and juices. Stir, then cover and leave to soak for 24 hrs.
Tip the mixture into a large saucepan with the remaining ingredients and stir well. Set over a medium heat and, once the suet has melted, turn up the heat and bubble for a few mins. Pack while hot into sterilised jars (see tip, below). Leave in a cool, dark cupboard for at least a fortnight, or for up to 6 months.
Sterilising your jars
To sterilise jars, wash in hot soapy water, rinse well, then leave in a low oven to dry completely before filling.