Hot Cross Bun conserve

Here’s a way of using up the rest of your dried fruit and spices if you’ve been backing your own Hot Cross Buns, or at least making the kitchen *smell* like you have, turning anything you spread it on V V HCB, without yeasting a thing!
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Ingredients 

  • 2 cups (300g) sultanas
  • 1 cup (150g) currants
  • ½ cup (80g) mixed peel
  • ½ cup (100g) soft brown sugar
  • 1 orange zested and juiced
  • 1 tsp vanilla extract
  • 2 heaped tsp ground cinnamon
  • 1 tsp ground coriander
  • 1 tsp ground nutmeg
  • ½ tsp ground allspice
  • ¼ tsp ground clove
  • ½ tsp sea salt flakes
  • 1 cup (250ml) water

Instructions 

  • Combine all of the ingredients together and pop in a medium saucepan over low heat.
  • Simmer, stirring occasionally to keep it from catching for 25 minutes or until the moisture in the mix has reduced almost completely and thickened to a syrupy consistency.
  • FOR A STICK BLENDER: Pulse, keeping some of the plumped up fruit whole.
  • FOR A FOOD PROCESSOR OR BLENDER: Scoop out a cup’s worth of the mix and blend, then stir back through.
  • Spoon hot into hot sterilised jars.

Notes

Serving Suggestions:
Schmear on buttered sourdough toast for the hot cross bun experience once they’ve left the shops.
Stir through vanilla ice cream with a splash of rum for the old fashioned classic rum and raisin.
Whip ½ a cup (200g) of the cooled mix through 250g salted butter and serve on a butter board with fresh bread for a brunch spread, or spread onto baking paper and roll into a log for a delicious sweet compound butter.

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