100gdark brown sugar or coconut sugar - (can be increased to 175g)
1orange - Juice and zest
1lemon - juice and zest
2tspmixed spice
1/4tspcinnamon
1/4tspnutmeg
4tbspamaretto - more if you want it more boozy!
Instructions
Place the coconut oil, sugar and the zest and juice of the lemon and orange in a large pan over a low heat
Heat gently until the sugar has dissolved, then add the remaining fruit and spices and leave to simmer with the lid on for approx. 35 minutes, stirring occationally
Remove from the heat and stir in the amaretto. If you do not want the alcohol to remain in the mixture then add the amaretto with the sugar and coconut oil, rather than at the end
Spoon into sterilised jars* and store in the fridge to use in mincepies, shortbread, apple and mincemeat crumble etc! (when the mix is cold the coconut oil will separate out a little - don't worry, when warm it all melts back in again!)
To make gluten and dairy-free mince pies follow my basic sweet shortcrust pastry recipe. Top with 'fangipane' to make completely original pies!