600g Mixed dried fruit (I used roughly equal parts raisins, currants and sultanas)
200g Unsalted butter
200g Light muscovado sugar
1 Large bramley apple peeled, cored and grated
Zest and juice of one large orange
1/2 tsp Ground cinnamon
A good grating of fresh nutmeg
150ml Sloe gin
Slowly melt the butter in a large pan; take off the heat and stir in the sugar and cinnamon. Mix the dried fruit, grated apple, orange zest, orange juice and sloe gin together in a separate bowl (it's good to do this the night before if you get a chance). Stir the butter into the fruit, mix together well and spoon into sterilised jars. Fashion into untold mince pies.
this looks really delicious - how long would you mature it for?
ReplyDeleteWe have loads of sloe and damson gin and this would be a perfect way of using some of it.
ReplyDeleteWell this jar will be about a week old by the time I use it on Christmas eve; should have made it at the end of November really, but it'll still be good after 7 days...
ReplyDeleteI have to say this recipe looks utterly delicious. I can imagine the depth the sloe gin would give to the fruit and the dryness of the gin balancing the sweetness of the mincemeat. .. it may be the new year .. but I may just have to try this recipe out!
ReplyDeleteGorgeous picture...
ReplyDelete