World Cuisine

Sultana & Walnut Preserve 'Mrozia'

prep 5 mins cook 50 mins
  • 1 kg (2 lb) large sultanas
  • 200 g (7 oz) caster sugar
  • ¼ teaspoon ground cinnamon
  • 2 tablespoons groundnut oil
  • 200 ml (7 fl oz) water
  • 500 g (1 lb) walnuts

Rinse the sultanas and place in a large saucepan with the sugar, cinnamon, oil and water.

Cook over a very low heat for around 45 minutes, stirring from time to time; the sultanas should not be too coloured.

Meanwhile, dry-toast the walnuts over a low heat for 5 minutes, then remove and leave to cool. When they are cold, roughly crush them in your hand and add them to the sultanas 5 minutes before the end of cooking.

Tip into a preserving jar and leave to cool.

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