|
Preparing: 10 min
|
Cook time: 10-15 min
|
|
Ingredients
|
Method
|
|
40 g dried apricots
1 orange, zested
30 g almonds
1 Bromley or any eating apple
    |
Peel the orange with a vegetable peeler making sure to not get the white of the peel. Dice finely the dried apricots, apple, chop the almonds and julienne the orange zest.
|
|
85 g sultanas/raisins
85 g black currants
40 g dried cranberries
    |
Place the dried fruits, sultanas/raisins, currants, cranberries, diced apple and chopped almonds in a pan.
|
|
1 orange, juiced
1 lemon, zested
½ lemon, juiced
½ tsp cinnamon
¼ tsp ground cloves
3 all spice berries, ground
½ tsp ground nutmeg
50 g brown sugar
70 g unsalted butter
     |
Add the spices, orange and lemon juice and zest, sugar and butter.
|
  |
Stir and heat gently on a low heat approximately 10-15 minutes until butter and sugar dissolve. You can cover the pot.
|
|
3 tbsp sherry (you can use French brandy)
  |
Transfer the mixture to a glass bowl and let it cool completely. Add sherry to the mixture and stir thoroughly.
|
  |
Transfer to a sterilised jar and seal. It can be made in advance and kept up to 6 months.
|
