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Milly's Christmas Fruit Mince

 

INGREDIENTS

300 raisins
250g sultanas
400g currants
100g mixed peel
100g chopped prunes
100g chopped dates
100g chopped figs
450g Granny Smith apples, peeled, cored and grated 50mls Cointreau 350g dark muscovado sugar Grated rind of 3 oranges and 3 lemons 100g freshly chopped almonds 100g freshly chopped walnuts
1 tbsp mixed spice
1 tsp fresh nutmeg
1/2 tsp ground cloves
250mls cognac or brandy

Makes 4 litres or 2.5kgs

METHOD

Mix all ingredients except Cointreau and use only 150mls brandy. Leave in a ceramic or glass bowl overnight.

Next day, cover tightly with a baking paper cartouche and then with foil and place in a preheated oven at 110C for two hours, stirring and mixing a couple of times. Remove from oven and cool. When cool add remaining 100mls brandy and the Cointreau and spoon into sterilised jars. Store in a cool place out of sunlight for a long as possible - at least two months.

Combine with Milly's Sweet Tart Pastry Recipe to make delicious Christmas Fruit Mince Pies!