- Mix the raisins, sultanas, currants, suet, sugar, citrus zests and juice in a saucepan. Warm over a low heat for 10 mins, stirring, until the sugar has dissolved. Remove from the heat and transfer to a mixing bowl.
- Stir in the grated apples, almonds, apricots and spices to combine, then set aside to cool completely.
- Pour over the amaretto, stir well to coat then spoon into sterilised jars*. Seal tightly, then store in a cool, dark place for at least 2 weeks before using. Unopened jars will keep for up to a year – once opened, store in the fridge and use within 2 months.
*To sterilise glass jars, wash in hot, soapy water and rinse well. Dry in the oven for 15-20 mins at gas 1, 140°C, fan 120°C until hot and completely dry. Boil metal lids and rubber seals for 10 mins, then leave to dry.
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
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