Makes 4 x 350g jars
- 175g dried figs, finely diced
- 175g raisins
- 175g sultanas
- 175g dried cranberries
- 100g mixed peel
- 1 Granny Smith apple, grated
- 1 tsp finely grated lemon zest
- 1 tsp finely grated orange zest
- 1 tbsp lemon juice
- 2 tbsp orange juice
- 225g light brown sugar
- 1 tsp mixed spice
- ½ tsp cinnamon
- ¼ tsp grated nutmeg
- 100ml brandy or rum
- 125g melted butter, cooled
- Mix all ingredients together in a large bowl. If you like the mince to be chunky, spoon mixture into sterilised jam jars and seal tightly. If you prefer a smoother mince, transfer to a food processor and pulse a few times until well combined.
- Spoon mixture into sterilised jam jars and seal tightly.
- Mince can be stored in a cool place for up to 3 months.
Replace butter with coconut oil for vegan Christmas fruit mince.
Use this as a master recipe to make these decadent Christmas treats:
Filled with a sweet and rich traditional Christmas fruit mince and pistachios, this fabulously festive brioche wreath is a delicious show-stopper for your Christmas table.
Sure to put you in a festive mood, these rich and sweet little Christmas puddings are served with a decadent brandy caramel sauce, a dollop of thickened cream and a sprinkling of raspberries.
Resembling a traditional panforte, this rich Italian chocolate Christmas cake has flavours of orange, honey, roasted hazelnuts and almonds, traditional Christmas fruit mince – and most importantly, dark chocolate!