Jewelled mincemeat

• cooking apple↗1kg kg
• ground mixed spice1 tsp tsp
• ground cinnamon↗1 tsp tsp
• light muscovado sugar↗350g g
• 3 oranges↗

  zested

• 1 lemon↗

  zested and juiced

• cranberry↗350g g

  fresh or frozen

• raisin↗100g g
• brandy↗300ml ml

  rum or sherry

• dried apricot↗100g g

  chopped

• mixed nut175g g

  (such as brazils, pecans, almonds and hazelnuts), toasted and chopped

• dried tropical fruit250g g

  (such as pineapple, papaya, etc), chopped

Step-by-step instructions

1. 1

   Peel, core and chop the apples, then put them in a large pan with the spices, sugar, citrus zests and juices. Bring to the boil then cover and simmer for about 10 mins until the apples start to soften. Add the cranberries, raisins and alcohol. Bringto the boil, stirring well, then reduce the heat and simmer for 20-30 mins, uncovered, until thickened. Stir in the apricots, nuts and tropical fruits. Remove from the heat, leave to cool, then pack into sterilised jars. Seal, label and keep for up to one month in the fridge, or six months in the freezer.