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Categories:
oranges dessert apples currants sultanas raisins orange marmalade sugar ground cloves nutmeg ground ginger walnuts ginger wine brandy
Viewed: 23 - Published at: 9 years agoIngredients
- 500 g plums, stoned and halved
- 2 oranges, zested and juiced
- 250 g dessert apples, diced into 1cm cubes
- 100 g currants
- 100 g sultanas
- 100 g raisins
- 50 g orange marmalade
- 125 g demerara sugar
- 14 teaspoon ground cloves
- 14 whole nutmeg, grated
- 1 teaspoon ground ginger
- 50 g chopped walnuts
- 25 ml ginger wine
- 25 ml brandy
Method
- Put the plums and 200ml of freshly squeezed orange juice, along with the orange zest, into a small pan and simmer until the plums have softened.
- Meanwhile, combine all the remaining ingredients except the alcohol in a large ovenproof bowl.
- Once the plums are soft, puree them and stir into the rest of the mixture.
- Let stand for 12 hours to allow the flavours to infuse.
- Bake at 225F for 2 hours.
- Allow to cool slightly and stir in the alcohol.
- Store in sterilised jars.
- Keeps for up to 12 months.
