4 Dec 2011

HOMEMADE BRANDY & ORANGE LIQUOR MINCE PIE FILLING


ALL THE WINTER INGREDIENTS SOAKING UP BRANDY & SPANISH ORANGE PONCHE


STERILISED JARS TO MATURE THE FLAVOUR  FOR 6 MONTHS

200g currents
150g raisins
150g sultanas
200g cranberries
2 oranges zested
4 oranges juiced
2 lemons zested / juiced
200ml brandy
200ml orange liquor
100g mixed peel
4 tsp mixed spice
1 tsp ground ginger
1/2 tsp ground cloves
300g muscadavo sugar
200g veg suet grated

In a saucepan put all the ingredients except the sugar and suet, bring up to a gently simmer and tick over for 30 minutes, don't let it dry out, put to the side to cool down, add the sugar and the suet, meanwhile sterilise the jars in the oven for approx 7 minutes and then decant.
This will keep for six months on the shelf and mature with flavour the longer you leave it.

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