Begin by placing the grated apple into a large mixing bowl, followed by the currants, raisins and sultanas. Add in the glacé cherries, which can be left whole or roughly chopped, along with the mixed citrus peel.

You may use pre-diced peel for convenience, which typically includes lemon, orange and occasionally mandarin.

Next, in a pan on medium high heat, incorporate the brown sugar, orange zest, cinnamon, all spice, butter, orange juice, vanilla paste and nutmeg. These spices will contribute the familiar festive flavour profile of traditional fruit mince.

Stir the ingredients to begin dissolving the butter and brown sugar slightly and help develop a syrupy consistency.

Pour the warm butter and sugar mixture over the dry fruit ingredients.

Using a spoon, mix everything together thoroughly. The heat from the butter will begin to soften the dried fruits, allowing them to absorb the liquid and spices, swell slightly, and become plump and flavourful.

Once combined, allow the mixture to cool completely. The moisture will continue to be absorbed by the fruit as it sits. Transfer the cooled mixture into sterilised jars. Store in the refrigerator for up to 12 months, or use immediately in homemade mince pies.