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Ingredients
Makes 4 x 450g jars
- 2 1/2 pounds Pink Lady® Apples
- Finely grated zest and juice of 3 oranges (you will need 200ml juice)
- 3 1/2 cups Pink Lady® apples, peeled, cored and chopped into 1cm cubes
- 1 1/4 cups currents
- 1 1/4 cups raisins
- 3/4 cups sultanas
- 3/4 cups crystallised stem ginger
- 3/4 cups orange marmalade
- 1 1/2 cups demerara sugar
- ½ tsp ground cloves
- 2 tsp ground ginger
- 2 tsp cinnamon
- ½ tsp ground nutmeg
- 3 1/12 oz gin
- 3/4 cups chopped walnuts (or almonds)
Directions
- Peel, core and chop 2 1/2 lbs apples, then put into a saucepan with orange juice. Cook gently till tender, 20 minutes. Blend to puree in a food processor. You should end up with 1 1/2 pints apple puree.
- Put the puree into a bowl and add all the other ingredients, except gin and 3 1/2 cups cubed apples (reserve these for cooking).
- Mix well, then cover and leave to stand for 12 hours.
- Preheat oven to 300F.
- Put minced meat in a large baking dish and bake covered for 1½ hours.
- Add cubed apples and bake uncovered for a further 1hour.
- Stir in gin, spoon into warm, sterilized jars, making sure there are no air pockets.
- Seal jars and store in a dry, dark, cool place until Christmas.
- Use within 12 months. Perfect paired with Pink Lady® Christmas Apple Minced Pies recipe.
This recipe was originally published by a global Pink Lady® brand partner here.
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