The best Christmas fruit mince with cherries

Name: The best Christmas fruit mince with cherries
Prep time: 15 min
Cook time: 30 min
Yield: 2 x 500ml jars (pint)
Ingredients: 4 apple; 300-400 cherries; 500 dried fruit; orange; 3 Tbs candied citrus peel; 2 tsp cinnamon; 1/2 tsp ground ginger; 1/2 tsp ground nutmeg; 2 tsp ground allspice; 2 tsp cloves; 1 tsp vanilla extract; 3 cups sugar; 1/2 cup vinegar; 2 brandy

User Reviews

0

0 reviews

Unrated

Prep Time
15 mins
Cook Time
30 mins
Servings
2 x 500ml jars (pint)
Course
Dessert
Cuisine
British

The best Christmas fruit mince with cherries

Quade Mayo

Report

The best Christmas fruit mince with cherries recipe.

Share:

I Made This!

Be the first!

Print

41 people printed this

Save this

Be the first!

Ingredients

Servings

4 apple or a combo of both, peeled cored, and chopped into small pieces, medium/large, or pears
300-400 cherries pitted and cut in half, fresh, weight in grams not specified
500 dried fruit Raisins, sultanas, currants, mixed, weight in grams not specified
orange zest and juice
3 Tbs candied citrus peel
2 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
2 tsp ground allspice
2 tsp cloves ground
1 tsp vanilla extract optional
3 cups sugar granulated white
1/2 cup vinegar white wine or apple cider
2 brandy 30ml (optional, small tots/amount not specified

Add Ingredients to Grocery List

Recommended Tools for this Recipe

Instructions

Keep Screen Awake

Combine all the ingredients in a large saucepan and bring the mixture to a boil. Stir to dissolve the sugar.
Reduce heat and simmer for 30 minutes until thickened stirring from time to time.
About 5 minutes before the mince is finished cooking add the brandy and the vanilla. Stir and continue to cook.
Allow the fruit mince to cool in the pan.
Use this to make Christmas mince pies or other Christmas treats. Alternatively, preserve the fruit in a jar as per the below instructions.
To preserve this mince, prepare a tall stockpot by filling it with water and bringing it to a boil. Heat jars and lids in the simmering water until they are ready for use. Do not boil. Set the bands aside.
When the fruit mince is ready, ladle it into hot jars leaving 2 ½ cm (1/2 an inch) headspace. Remove air bubbles. Wipe rim the rim and center the lid on the jar. Apply the band until the fit is fingertip tight.
Process (submerge) the jars in boiling water (stockpot) for 15 minutes, adjusting for altitude (the water should cover the lids in the stockpot by about 2 cm). Remove jars and cool. Check lids for seal after 24 hours. The lid should not flex up and down when the center is pressed.