Fat-Free "Christmas Fruit Filling" (No Suet)

Peel and core the Bramley apples.

Put them in a food processor or grate them directly into a medium saucepan (use the coarse side of the grater).

Add the Dried Fruit, Sugar, Spices, Orange Juice/Zest, and Stem Ginger to the pan with the apples.

Do not add the Brandy yet.

Put the pan on a low heat.

Stir gently as the sugar melts. The apples will release a lot of liquid.

Let it bubble very gently for about 20–30 minutes.

Stir it every 5 minutes so the bottom doesn't catch.

The Goal: The grated apple should completely dissolve/disappear, turning into a thick, dark, sticky paste holding the raisins together.

Take the pan off the heat. It should look thick and glossy.

Let it cool for 10 minutes (so it's warm, not boiling).

Stir in the 3 tbsp Brandy now. You should smell the alcohol immediately as it hits the warm fruit.

Let it go completely cold before using it in your pies.

If you aren't using it today, spoon it into a clean jam jar or Tupperware. It will keep in the fridge for 2–3 weeks.