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Ingredients

Method

  • STEP 1

    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.

  • STEP 2

    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.

RECIPE TIPS
STERILISING YOUR JARS

To sterilise jars, wash in hot soapy water, rinse well, then leave in a low oven to dry completely before filling.

Goes well with

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A star rating of 4.8 out of 5.7 ratings
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