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Peel, core and finely chop apples and add to pan, cook until starting to soften.
Add sugar, spices, rinds, and cover - simmer about 30 mins. until quite soft.
Add cherries and brandy and pot up.
Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.
A REALLY FRUITY SUET-FREE MINCEMEAT
Submitted by JamJar aka Chutney Queen 11 June 2009
Ingredients
450 ml strong dry cider (you could substitute orange juice, for some of this),250g currants,250g raisins,75g dried apricots chopped small,1 kg. cooking apples,250g dark brown sugar,1 teaspoon mixed spice & 1/2 tspn. cinnamon,Grated rind 1/2 orange & 1/2 lemon,75g glace cherries quartered,75ml brandy whisky or rum,
Method
Put cider in large pan, add currants, raisins and apricots and leave to soak a couple of hours.Peel, core and finely chop apples and add to pan, cook until starting to soften.
Add sugar, spices, rinds, and cover - simmer about 30 mins. until quite soft.
Add cherries and brandy and pot up.
Recipe images are not uploaded yet.
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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.
