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“The fruit mince needs to macerate for about 2-3 weeks, although the longer the better. I usually make a few jars around August and then let it sit until December. Traditionally suet would have been used instead of butter. Now days most butchers don't carry suet.”
READY IN:
15mins
YIELD:
9 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Place dried fruitand almonds in batches in a food processor and puolse until coarsely chopped.
  2. Transfer to a bowl and mix in remaining ingredients.
  3. Spoon into sterlised jars and seal.

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