This recipe is not a favourite of long-standing but I have made it previously at Christmas and it was a big hit. So here is a special Christmas treat. This is from the Woolworths free ‘Fresh’ magazine, December 2009.
FRUIT MINCE
1+1/4 cups raw sugar
3/4 cup marmalade
3 large oranges, rind finely grated and 1 cup juice
2 large lemons, rind finely grated and 1/3 cup juice
50ml Cointreau (optional)
375g sultanas
300g prunes, finely chopped
300g pitted dates, finely chopped
200g glace cherries chopped
1. Combine sugar, marmalade, orange rind and juice and Cointreau in a saucepan over medium heat. Stir until sugar dissolves and mixture comes to the boil.
2. Add chopped fruit and stir until well combined. Reduce heat to medium-low and cook, stirring often for 8-10 minutes or until plump. Remove from heat and cool to room temperature.
4. Spoon fruit mince into sterilised jars.
HINTS & MODIFICATIONS
As the original recipe states, the Cointreau is optional. I do not use it. I also just store the mixture in a container in the refrigerator. It has lasted perfectly well for 4 months that way.
Once the fruit mince is made you can use it in any way you would normally use fruit mince. The mixture is very rich and quite sticky so if you were making fruit mince pies I would add grated apple to the mix. Stewed apple would be another option. I may try that as I have lots of stewed apple in the freezer.
Today, I used the mixture to make the Choc Nut Fruit Mince Truffles.
CHOC NUT FRUIT MINCE TRUFFLES
375g dark cooking chocolate
80g butter, cubed
1 cup prepared fruit mince (from recipe above)
1/2 cup almond kernels, finely chopped
cocoa, for coating
chocolate sprinkles, for coating
1. Break chocolate into pieces and melt in a heatproof bowl over a saucepan of simmering water. Stir until smooth. Remove bowl from heat. Slowly add butter, 1 cube at a time, until well combined and smooth. Add fruit mince and nuts. Stir to combine. Cover bowl and place in refrigerator for 1 hour or until mixture is firm.
2. Roll 2 teaspoons of mixture into balls. Roll balls in cocoa or chocolate sprinkles to coat. Place onto a large plate. Cover and refrigerate until firm.
HINTS & MODIFICATIONS
200g milk chocolate
50g butter, cubed
1 cup prepared fruit mince (from recipe above)
1 cup almond kernels, finely chopped
1/2 cup coconut
Extra coconut, for coating
As you can see, I have changed this recipe quite a bit. The amounts of chocolate and butter are reduced, nuts increased and coconut added. I found that the mixture was much too chocolatey for my liking and too liquid to roll. If you use the quantities from the original recipe they could be dropped from a teaspoon onto a tray in random shapes. It is entirely a matter of choice.
I use milk chocolate and roll the balls in coconut. They are ideal to freeze and you can remove as few or as many as you need at any time. The quantities in my recipe made 32 balls.
These balls are quite rich so do not make them too big. They make a great festive gift in a pretty jar or wrapped in cellophane. If you have them in the freezer, they an easy offering if you are taking a shared plate of sweet treats to a function.
The mixer with flat blade
Ingredients – flour, salt, eggs, water
Pasta roller
Lasagne sheets – cut, floured and packaged for freezing.
Spaghetti – dried, coiled into a nest and ready to refrigerate or freeze.
organised castle 