- 100g/3½oz butter
- 200g/7oz soft dark brown sugar e.g. unrefined muscovado
- 250ml/9fl oz orange juice
- 2 tsp ground mixed spice
- ½ tsp ground cinnamon
- ½ tsp ginger
- pinch of grated nutmeg
- 250g/9oz Bramley apples
- 200g/7oz sultanas
- 200g/7oz currants
- 100g/3½oz dried cranberries or raisins
- 200g/7oz mixed candied peel, finely chopped
- 1 tbsp grated orange zest
- 150ml brandy, cognac, rum or whisky
- Combine the butter, sugar, orange juice and all the spices in a saucepan, and leave on a gentle heat, stirring occasionally, until the butter has melted and the mixture is smooth.
- Peel, quarter, core and finely chop the apples. Add the chopped apples to the pan, along with the sultanas, currants, cranberries or raisins, candied peel and orange zest, stirring well.
- Bring to the boil, and simmer gently for 10 minutes or until the apples have softened, then set aside.
- Add the brandy or other alcohol and allow to cool.
- When cold, spoon into clean, dry jars, and seal tightly and refrigerate for up to a month until required.
- To keep for up to six months, double the amount of alcohol.