Kiwi Christmas fruit mince
makes 6 cups
The recipe was created by the Alison’s Pantry team using Alison’s Pantry ingredients and they’ve kindly agreed to share.
Ingredients
| 1 ½ cups | Raisins, choose jumbo ones, chopped |
| 2 cups | Apricots, chopped |
| 1 cup | Dried blueberries |
| 1 cup | Blanched almonds, coarsely chopped |
| 1 | Granny Smith apple, peeled and coarsely grated |
| 1 cup | Brown sugar, firmly packed |
| 1 | Orange, large, Juice and finely grated zest |
| 2 tsp | Mixed spice |
| 1 tsp | Ground cinnamon |
| 1 | Orange, juice and finely grated zest |
| 1 | Lemon, juice or 1/4 cup brandy if desired |
Directions
- Combine all ingredients in a non-metallic bowl.
- Cover and store in a dark place for 2-3 days to allow the flavours to develop. Stir once a day to mix ingredients evenly.
- Pack the fruit mince into sterilised jars, pressing down well to remove any air pockets, and seal with tight fitting lids.
- Unopened, the fruit mince will last for up to two months, if stored in a cool, dark place. If alcohol is added, the fruit mince will last for at least six months.
Note
Flavours will continue to develop over time. Once opened, store the fruit mince in the fridge.