Ingredients

• 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
• 0.25 cups ground allspice
• 3 tablespoons ground nutmeg
• 1 tablespoon salt
• 3 pounds apples , grated

Instructions

1. 1 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.
2. 2 Grate solid suet, measure 12 ounces of grated suet into a bowl, and set aside.
3. 3 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.
4. 4 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.

Nutrition per serving