Fruit Mince

"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."
 
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Ready In:
15mins
Ingredients:
15
Yields:
9 cups
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ingredients

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directions

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

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RECIPE SUBMITTED BY

Recently relocated to Queensland, warmer seas for sailing and fishing. Aside from cooking for my family I do cake decorating (mainly wedding cakes) and recently unusual jams - adding spices and herb - and preserves and cheese making
 
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