Ingredients
50
50 servings
- •1 pound suet
- •1 pound brown sugar
- •1 pound sultana raisins
- •1 pound dark raisins
- •1 pound dried currants
- •4 ounces candied mixed fruit peel
- •4 ounces chopped almonds
- •¼ cup ground allspice
- •3 tablespoons ground nutmeg
- •1 tablespoon salt
- •3 pounds apples, grated
Instructions
- Melt suet in a saucepan over medium-low heat; strain liquid through a fine-mesh strainer into a bowl and discard solids. Refrigerate liquid until again solid.
- Grate solid suet, measure 12 ounces of grated suet into a bowl, and set aside.
- Stir brown sugar, sultana raisins, dark raisins, currants, fruit peel, almonds, allspice, nutmeg, and salt together in a large bowl; add grated suet and stir. Fold grated apple through the mixture.
- Cover bowl loosely with aluminum foil and allow it to sit at room temperature, stirring once daily, until fermented, 3 to 5 days. Refrigerate until needed.
Nutritional Facts
Per 50 servings
- Calories: 226
- Carbohydrate: 36g
- Fat: 10g
- Fiber: 3g
- Protein: 2g
- Sugar: 29g
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