Preparation time
less than 30 mins
Cooking time
no cooking required
Serves
Makes 3–4 jars
Dietary
Vegetarian
By Matt TebbuttFrom Saturday Kitchen
Ingredients
- 300g/10½oz dried cranberries
- 1 Bramley apple, grated
- 30ml/1fl oz honey
- 150ml/5fl oz brandy
- 25ml/1fl oz Madeira or PX sherry
- 50g/1¾oz brown sugar
- 1 orange, zest and juice
- 100g/3½oz raisins
- 100g/3½oz currants
- 30g/1oz prunes, stones removed, finely chopped
- 30g/1oz toffee dates, stones removed, finely chopped
- ¼ freshly grated nutmeg
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1 pinch ground cloves
Method
-
Place all the ingredients apart from 100ml/3½fl oz of the brandy in a bowl and mix well. Leave to stand at room temperature for at least 2 hours.
-
Transfer the mixture to a large saucepan and cook over a low heat for 1 hour. Remove from the heat and stir in the remaining brandy.
-
Transfer the mixture into sterilised jars while the jars are still hot. Store in a cool dark place for at least 2 weeks to mature.
