Christmas Fruit with Nuts

A mixture of fruit, nuts, spices, and alcohol is stored in preserving jars and can be served as is, by the spoonful, or used to fill Christmas pastries. This recipe makes enough for three 350 ml jars, but beware – if they are not sealed properly, the treat won’t last until Christmas!

Details

  • Preparation Time: 740 minutes
  • Cooking Time: 180 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 20

Ingredients

  • 225 g Apples, rose

  • 110 g Fat, beef tallow

  • 175 g Raisins

  • 110 g Raisins, golden

  • 110 g Cranberries, fresh

  • 110 g Candied fruit

  • 175 g Sugar, turbinado

  • 1 piece Orange, fresh

  • 1 piece Lemon, fresh, without shell

  • 25 g Nuts, almonds

  • 0.5 teaspoons Spices, cloves, ground

  • 0.25 teaspoons Spices, ginger, ground

  • 0.25 teaspoons Spices, cinnamon, ground

  • 1 pinch Spices, nutmeg, ground

  • 4 spoon Alcohol, Brandy

Steps

  1. Wash the lemon and orange and dry them thoroughly. Finely grate the zest of both fruits, then cut the fruits in half and squeeze out the juice. Chop the suet into small pieces. Wash the apples, cut them into quarters, remove the cores, and dice them. Combine all the ingredients (except the brandy) in a large heatproof pot and mix well so the flavors meld. Cover the pot with a clean cloth and store in a cool place for 12 hours.

  2. Preheat the oven to 120°C. Loosely cover the pot with a piece of aluminum foil and place it in the preheated oven for 3 hours. Don’t be alarmed if the mixture looks unusual due to the melted suet. Remove the pot from the oven and stir the mixture occasionally as it cools.

  3. While stirring, pour the brandy into the cooled mixture. Prepare clean and sterilized preserving jars and fill them with the mixture (you’ll need three 350 ml jars). Seal the jars tightly with lids or waxed paper and store in a cool place.

  4. Christmas fruit with nuts can be served as an accompaniment to desserts.

Nutrition Information (Per 100g)

  • Calories: 263.77 kcal
  • Fat: 9.99 g
    • Saturated Fat: 4.34 g
  • Carbohydrates: 43.55 g
    • Sugars: 27.92 g
  • Protein: 0.9 g
  • Fiber: 2.05 g

Advice

Prepare the preserving jars by washing them thoroughly and drying them completely. Arrange them on a baking tray and sterilize in the oven at 180°C for 5 minutes. It’s best to use organic citrus fruits, whose peel is not treated with pesticides. If organic citrus is not available, immerse the fruits in boiling water for a few minutes and wipe them well to remove the wax, which contains toxins.