In a large bowl, combine 1 cup sultana raisins, 1 cup golden raisins, 1/3 cup dried cranberries, 1/3 cup mixed peel, 1/2 cup brown sugar, 1/2 cup butter or margarine, 1 tsp grated yellow lemon rind, 2 Tbsp brandy, 1 Tbsp lemon juice, 1 Tsp ground cinnamon, 1/2 tsp ground cloves, 1/2 tsp ground ginger & 1/2 tsp ground nutmeg. Stir in 4 cups blueberries. Pack closely in sterilized jars and cover tightly. Refrigerate until used. Freeze for longer storage.
Lyn Bull, Silverside Farm & Winery, 3810 Cobble Hill Rd, Cobble Hill, 250-743-9149. This is a BC Blueberry Council Recipe of the Month. Savour the berry flavours!