Christmas fruit mince | The Cook and the Curator | Sydney Living Museums
blogs.sydneylivingmuseums.com.au
Explore the rich flavors of traditional Christmas fruit mince, perfect for mince pies or summertime desserts, from Sydney Living Museums' The Cook and the Curator.
Ingredients
- 1 large lemon (avoid using ones with thick skins )
- 3 crisp apples (eg Granny Smith or pink lady )
- 75g dried cranberries
- 1/2 cup finely granulated raw sugar
- 375g currants
- 75g dried mixed peel
- 1 tablespoon mixed spice
- 1/2 teaspoon ground cinnamon (preferably true cinnamon, not cassia)
- 1/4 cup brandy or rum (optional)
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