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Ingredients
- 225 gm dry apricots grated rind and juice of 1 orange
- 1 kg currants sultanas and raisins mixed
- 4 Tbsp. orange marmalade
- 450 gm demerara sugar
- 225 gm shredded suet
- 2 tsp grnd mixed spice
- 3/4 tsp grnd nutmeg
- 250 ml brandy
Directions
- Soak apricots in cool water overnight. Drain them well dry on kitchen paper and chop into smallish pcs.
- Mix the rind with apricots dry fruit marmalade sugar suet and spices.
- Stir in 3 Tbsp. of orange juice and the brandy and mix well.
- Cover and leave to stand for 24 hrs. Press into jars and cover.
- Store in a cold place for up to 6 months.
- The apricots and oranges give a good colour to this mincemeat. Use this to make the macaroon mince pies.
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