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Ingredients
- 40g sultanas
- 40g raisins
- 40g currants
- 40g dried cranberries
- 20g mixed peel
- ¼ apple, grated
- 15g flaked almonds
- 50g dark brown sugar
- ¼ tsp ground cinnamon
- ¼ tsp mixed spice
- Juice 1 orange (or 2 tbsp Cointreau orange liqueur)
- 50ml apple brandy
1 Put all of the ingredients except the brandy into a medium saucepan and stir well to combine. Bring to the boil. Reduce the heat to a simmer and cook for a further five minutes to ensure the sugar has dissolved.
2 Remove from the heat and add the brandy. Leave to cool completely. Store the mincemeat in a sterilised jar in the fridge and use for classic mince pies or swirled through brownies, pancakes or ice-cream.
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