Chop the nuts and candied peel finely.
Peel, core and chop the apples into small pieces.
Stir together with all the other ingredients and seal in sterilised jars.
Keep for at least 2 weeks before using in mince pies, mincemeat cakes, mincemeat puddings and steamed puddings.
he ricotta ( and mascarpone if using) with the sugar and vanilla
rub it into the flour using your hands.
Add just
il. In a large bowl, using a fork, stir flour with
br>Soak the fruit and candied peel in the water with the
ll the fruits, including the candied peel, in a bowl, then dissolve
combine raisins, currants, dates, candied peel, nuts, candied cherries, apples and orange. Sift
Mix butter and sugar well.
Add the eggs, one at a time, and beat well.
Mix baking powder and lemon rind with half of the flour and mix well with butter, sugar and eggs.
Mix walnuts, candied peel, raisins and cherries in rest of the flour.
Mix all together.
Grease a loaf pan.
Bake for 1 hour at 350\u00b0.
In large glass bowl, stir candied peel, raisins, currants, cherries, brandy and
Place sugar, water, molasses, salt and shortening in a saucepan.
Bring to a rapid boil.
Cool and then add flour, baking powder and spices sifted together.
Add the candied peel.
Beat thoroughly and turn into a greased pan; bake in a 350\u00b0 oven for 45 to 60 minutes.
In a saucepan combine; vinegar, water, white and brown sugar, lemon juice and salt.
Bring to a boil, stirring until the sugar has dissolved.
Add cranberries, raisins, candied peel, onions, garlic,cloves, celery seed, ginger and chillies.
Boil gently, stirring often, uncovered for 45 minutes.
Pour into hot sterilized jars,seal, hot water bath for 15 minutes, good for up to a year.
You can make this recipe put in jars and refrigerate for up to one week but if you want to keep it longer do the water bath.
ith paper towels; stir in candied peel.
Sift flour and cinnamon
Work the butter to a cream; add the flour, the sugar, the raisins, the candied peel and the chopped almonds.
Mix them well together.
Whisk the eggs and add them to the dry ingredients. Beat the whole for about 10 minutes.
Pour the batter into a greased, paper-lined cake pan and bake in a preheated oven for 1 hour or until cake is done at 350\u00b0.
Makes 2 nice sized cakes.
tir in the sultanas and candied peel.
Pour into a well
he suet finely.
Cut candied peel into thin slices and grate
Cream butter and add sugar.
Beat until light.
Add dry ingredients and mix well.
Work in nuts.
Chill dough.
Shape into 1/2-inch balls.
Press piece of candied peel into dough. Bake at 350\u00b0 about 10 minutes.
In Dutch oven, combine apples, raisins, lexia raisins, currants, brown sugar, suet, candied peel, lemon rind and juice, cider, cinnamon, nutmeg, cloves, allspice and salt, bring to boil.
Reduce heat and simmer until thickened and syrupy, about 45 minutes. Stir in rum; let cool. (Make-ahead: Refrigerate in airtight containers for up to 3 weeks or freeze for up to 3 months.).
ombine.
Stir in currants, candied peel and walnuts. Pour filling into
range peel: Remove peel from oranges in 2 inch wide strips using a
nd lard (or butter, if using) then knead with the dough