The best Christmas fruit mince with cherries recipe

Prep Time:15

Cook Time:30

4 medium/large apples or pears or a combo of both, peeled cored, and chopped into small pieces
300-400 gms fresh cherries pitted and cut in half
500 gm mixed dried fruit Raisins, sultanas, currants
Zest and juice of an orange
3 Tbs candied citrus peel
2 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
2 tsp ground allspice
2 tsp ground cloves
1 tsp vanilla extract optional
3 cups granulated white sugar
1/2 cup vinegar white wine or apple cider
2 tots of brandy 30ml (optional)

Combine all the ingredients in a large saucepan and bring the mixture to a boil. Stir to dissolve the sugar.
Reduce heat and simmer for 30 minutes until thickened stirring from time to time.
About 5 minutes before the mince is finished cooking add the brandy and the vanilla. Stir and continue to cook.
Allow the fruit mince to cool in the pan.
Use this to make Christmas mince pies or other Christmas treats. Alternatively, preserve the fruit in a jar as per the below instructions.
To preserve this mince, prepare a tall stockpot by filling it with water and bringing it to a boil. Heat jars and lids in the simmering water until they are ready for use. Do not boil. Set the bands aside.
When the fruit mince is ready, ladle it into hot jars leaving 2 ½ cm (1/2 an inch) headspace. Remove air bubbles. Wipe rim the rim and center the lid on the jar. Apply the band until the fit is fingertip tight.
Process (submerge) the jars in boiling water (stockpot) for 15 minutes, adjusting for altitude (the water should cover the lids in the stockpot by about 2 cm). Remove jars and cool. Check lids for seal after 24 hours. The lid should not flex up and down when the center is pressed.

Servings: 2 x 500ml jars (pint)

Author: Sam Linsell