Jamie Magazine
By Cara Hobday
Ingredients
1 piece of blade mace
2 sticks of cinnamon
2 teaspoons ground mixed spice
1 lemon
1 orange
300g currants
200g chopped mixed peel
450g light muscovado sugar
1 litre quality vodka
Method
- Warm the spices in a dry pan over a low heat for 10 minutes, or until the aromas are released.
- Grate the lemon and orange rind into in a bowl, then squeeze in 2 tablespoons of each juice.
- Combine with the rest of the ingredients, including the warmed spices. Mix well, cover and chill for 3 to 4 days, stirring a few times daily, if you can.
- To bottle the vodka, line a sieve with muslin and strain. Discard the cinnamon sticks, but reserve the soaked fruits for other uses.
- Decant the vodka into clean bottles and seal – this will store for up to one year, and can be served from the freezer or at room temperature.
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