Ingredients
| 125g golden raisins | |
| 125g dried cherries | |
| 125g currants | |
| 60g dried cranberries | |
| 250g prunes, quartered | |
| 125g almonds, skin on, roasted | |
| juice & zest of 1 lemon | |
| juice & zest of 1 orange | |
| 125ml white rum (optional) | |
| 100g raw sugar | |
| 150ml Seville orange marmalade | |
| ½ teaspoon allspice | |
| 1 Earl Grey tea bag |
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Instructions
| 1. | Place all of the dried fruits into a large bowl. |
| 2. | Add the chopped almonds, citrus zest and juice and rum (if using) and toss through. |
| 3. | Bring 400ml water to a boil, pour over and allow the fruits to soften for 30 minutes. |
| 4. | Place water and fruits into a medium-sized pot and bring to a simmer. |
| 5. | Add sugar, marmalade, allspice and the tea bag. |
| 6. | Cook slowly for 20–25 minutes, stirring regularly until thick, glossy and jam-like. |
| 7. | Discard the tea bag and store the mince in clean jars in the fridge for up to a week. |
Food styling, recipes & photography David Neville
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