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Ingredients
50g (2oz) yellow raisins
50g (2oz) muscatel raisins
50g (2oz) currants
50g (2oz) dried apricots, sliced into pieces
50ml (2fl oz) port and 50ml (2fl oz) of sherry
25g (1oz) almonds, peeled and split
150g (5oz) sugar
150ml (5fl oz) water
1 Ceylon cinnamon stick
1 star anise
4 cardamom pods
25g (1oz) candied peel, chopped
Method
Cover the dried fruit with warm port and sherry. Allow to soak and plump up overnight. Add the split almonds.
Put the sugar and water into a saucepan, add the cinnamon, star anise and cracked cardamom pods. Bring to the boil and simmer for 3-4 minutes or until the syrup thickens. Add the soaked fruit to the syrup with the chopped candied peel. Bubble for 2 or 3 minutes.
Fill into sterilised glass jars, cover with a screw cap. Keeps for 6 months or more.
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