Friday, 23 December 2011

Quick and Easy Fruit Mince

Fruit mince is one of those versitile ingredients that you can add to almost anything. Cakes, muffins, pastry and occasionally even things like stuffing.

I don't eat very many dried fruits which means I don't cook with them either. This recipe came from my lovely mother, Wendy.

3/4 cup brandy or sweet sherry
1/4 cup golden syrup
1/4 cup dark brown sugar
300gms pitted dates - finely chopped
100gms soft dried figs - finely chopped
1 cup raisins - chopped
3/4 cup sultanas
1/2 cup currants
200gms glace fruit - such as pineapple, apricots or cherries - finely chopped
2 tsp mixed spice
1 tsp ground cinnamon

1. Combine the liqueur, golden syrup, brown sugar and dried fruit in a medium size saucepan over medium heat. Cook stirring occasionally for 10 minutes or until fruit is warm and plump.
2. Remove from the heat and stir in glace fruit and spices. Transfer to a bowl and cover with plastic wrap. Stand at room temperature for 3 hours.
3. Spoon into sterilised jars, seal and label. Once opened, store in the fridge for up to one month.

To sterilise Jars
1.  Preheat oven to 110°C. Wash jars and lids in hot, soapy water. Rinse well. Place jars and lids in a deep saucepan. Cover with cold water.
2. Bring water to the boil over high heat. Cover pan. Reduce heat to medium and boil gently for 10 minutes. Line a baking tray with a clean tea towel.
3. Using metal tongs, remove jars and lids from boiling water and place upside down on tray. Place in oven and heat for 15 minutes. Bottle hot chutneys or jams in hot jars and cooled chutneys or jams in cold jars.

1 comment:

  1. oh yummmmmm!!!!!!!!!!!!!!!!

    Thank you especially for the technique for sterilising jars!! Its good to have it written somewhere.

    With all of the lovely things your mum has been cooking, I have no doubt that your christmas will be filled with joy!! :)