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The best Christmas fruit mince with cherries
The best Christmas fruit mince with cherries recipe.
Prep Time
15 mins
Cook Time
15 mins
Servings: 2 x 500ml jars (pint)
Course:
Dessert
Cuisine:
British
Ingredients
- 4 medium/large apples or pears or a combo of both, peeled cored, and chopped into small pieces
- 300-400 gms fresh cherries pitted and cut in half
- 500 gm mixed dried fruit Raisins, sultanas, currants
- Zest and juice of an 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 ground cloves
- 1 tsp vanilla extract optional
- 3 cups granulated white sugar
- 1/2 cup vinegar white wine or apple cider
- 2 tots of brandy 30ml (optional)
Instructions
- 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.
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