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Making mince pies and memories
Recipe -
Makes 2 x 440g jars
Prep time 15 minutes
Cooking time 15 minutes
200g soft brown sugar
170ml Spiced Orange & Clove Brandy
300g fresh cranberries
170g dried cherries or blueberries (or a mixture)
200g mixed currants and raisins
30g peeled, very finely grated fresh ginger
2 tsp mixed spice
Juice and zest of 2 medium oranges
1 vanilla pod, cut into 4 pieces
1 Put the sugar and brandy into a large pan and warm gently. Add the fresh cranberries and cook gently for about 3 minutes. Stir well.
2 Tip in the dried fruit, ginger, mixed spice, orange juice and zest and vanilla and stir well. Cover and simmer very gently for about 15 minutes, stirring and checking occasionally.
3 Spoon into clean jars and store in the fridge. This keeps happily for up to 2 weeks.
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By The Sourdough SchoolRecipe -
Makes 2 x 440g jars
Prep time 15 minutes
Cooking time 15 minutes
200g soft brown sugar
170ml Spiced Orange & Clove Brandy
300g fresh cranberries
170g dried cherries or blueberries (or a mixture)
200g mixed currants and raisins
30g peeled, very finely grated fresh ginger
2 tsp mixed spice
Juice and zest of 2 medium oranges
1 vanilla pod, cut into 4 pieces
1 Put the sugar and brandy into a large pan and warm gently. Add the fresh cranberries and cook gently for about 3 minutes. Stir well.
2 Tip in the dried fruit, ginger, mixed spice, orange juice and zest and vanilla and stir well. Cover and simmer very gently for about 15 minutes, stirring and checking occasionally.
3 Spoon into clean jars and store in the fridge. This keeps happily for up to 2 weeks.