Alternative mince pie filling

Serves: 0
Course: <course>
Cooking Time: 0 hr 20 mins
  • 100g currants
  • 200g sultanas or raisins
  • 120g dark muscovado sugar
  • 120g unsalted butter
  • 70ml medium sherry
  • Finely grated zest of 1 large orange
  • 1 tsp cinnamon
  • A generous grating of nutmeg

Combine the fruit with the sugar, butter, sherry, orange zest, cinnamon and nutmeg in a heavy-based saucepan and put on a gentle heat for a few minutes until the butter melts and the fruit softens slightly in the buttery syrup. Bring to a gentle simmer and simmer for a minute or two. Remove from the heat and allow to cool. Store in the fridge until needed.

Eunice Power

Eunice Power

Eunice Power, a contributor to The Irish Times, is a chef and food writer based in Co Waterford