The Christmas mince, especially, suits being made early as it only gets better with time. I have made it a little differently by replacing the dried sultanas with dried blueberries. The flavour is sharper, which I prefer, and the dried blueberries soften and add a pleasant texture to the mince. Spooned into sterilised jars, this can be given as a gift as is or put on the shelf and used to make tarts to give as pressies. Makes 3 cups.
Ingredients
| 1 | Granny Smith apple |
| 100 g | Butter, chilled and grated |
| ¾ cup | Currants, finely chopped (Main) |
| ¾ cup | Dried blueberries, finely chopped |
| ½ cup | Raisins, finely chopped |
| ¼ cup | Dried apricots, finely chopped |
| ¼ cup | Mixed peel, finely chopped |
| ½ cup | Ground almonds |
| ½ cup | Brown sugar |
| 3 Tbsp | Brandy |
| 1 | Lemon, freshly zested and juiced |
| ¼ | Salt |
| ½ tsp | Ground nutmeg |
| ½ tsp | Ground cinnamon |
| ½ tsp | Ground cardamom |
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Directions
- Peel, core and grate the apple.
- Put into a bowl with the remaining ingredients.
- Mix well, spoon into sterilised jars, then seal.
