- 2.5kg new season's crisp eating apples, peeled and cored and chopped in the food processor
- 375ml apple juice
- 500g seeded raisins
- 500g currants
- 500g grated beef suet (weighed after grating, you should order 750g)
- 750g soft brown sugar
- 500g mixed peel
- 1/2 tsp grated nutmeg
- 1 1/2 tsp ground cinnamon
- 100mL brandy, plus extra brandy
Place all the ingredients in a stockpot and bring to the boil. Simmer for one hour, stirring every 15 minutes or so.
Spoon directly into hot, sterilised jars, splash a little extra brandy in each jar and seal. Store for at least one year.
Makes about six 500g jars.
- Cuisine - British
- Course - Dessert