Christmas fruit mince
( MAKES 8 cups )
Photo by Annabel Langbein
For the uninitiated, "Christmas mince" conjures this weird idea of meat in a sweet tart - which it once was. The origins of Christmas mince pies date back to the Crusaders, who brought back recipes from the Middle East that used meat and fruits and spices. Thankfully we have abandoned the minced meat, and the suet that once gave these pies their unctuous richness has been replaced, with great success (and a lot fewer calories), with grated apple.
Make the Christmas Fruit Mince at least 24 hours ahead of when you need it, to allow the flavours to develop. Combine all ingredients except the nuts in a basin and store in the fridge or seal in a sterilised jar until required. It will keep for months. Stir in nuts just before using.
More edible gifts from Annabel
For more great Annabel Langbein recipes see her new winter annual Annabel Langbein A Free Range Life: Share the Love (Annabel Langbein Media, $24.95) or visit annabel-langbein.com