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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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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