Ingredients
- 12 oz raisins
- 8 oz currants
- 8 oz sultanas
- 4 oz mixed peel, can use candied peel, cut into strips and then small cubes with scissors
- 8 oz shredded suet
- 12 oz soft brown sugar
- 1 lb apples, skinned and chopped
- 2 oz blanched almonds, chopped
- peel from 2 oranges and 2 lemons, chopped
- 3 level tablespoons mixed spice
- 1 teaspoon cinnamon
- nutmeg, grated
- juice of 2 lemons and 2 oranges
- 6 tablespoons brandy
Method
- Put all the following into a large bowl: raisins, currants, sultanas, mixed peel, shredded suet, soft brown sugar, apples, blanched almonds, chopped peel from 2 oranges and 2 lemons, mixed spice, cinnamon, grated nutmeg, and juice of 2 lemons and 2 oranges.
- Stir carefully but thoroughly and leave in the fridge overnight (covered).
- Put in a low oven to melt the suet for 3 hours. Leave until cool.
- Add 6 tablespoons of brandy (or similar) and stir well.
- Put in sterilized jars, cover with waxed circles, then lids.
Notes
Candied peel can be cut into strips and then small cubes with scissors. Stir carefully but thoroughly and leave in fridge overnight (covered). Put in low oven to melt suet for 3 hours. Leave until cool then add brandy etc. Put in sterilized jars, covered with waxed circles, then lids.