10 Dec Fruit Mince for Mince pies

This is a recipe I’ve used for years and it is always delicious! Leave for a couple of weeks before using to enhance the flavours.

130g sultanas
130g currants
130g raisins
1 granny smith apple, chopped into small dice
Zest and juice of 2 oranges
Zest and juice of 1 lemon
1 tsp cinnamon
1 tsp mixed spice
1/2 tsp nutmeg
50g butter, chopped
3 tbsp brandy

Mix all the ingredients together in a medium size bowl (except the brandy) and leave for a couple hours to soak.

Place the mixture into a casserole dish and bake in a low oven 120 C or gas mark 1/2 for one hour.

Once it is cooked, allow to cool and then stir in 3 tbsp brandy. Store in an airtight container – I use very clean glass jars with lids.