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)
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.