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Ingredients3 d 45 m servings 226 cals
Original recipe yields 50 servings
- 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.
- Partner tip: Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Per Serving: 226 calories; 10.1 g fat; 35.7 g carbohydrates; 1.6 g protein; 6 mg cholesterol; 150 mg sodium. Full nutrition
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