METHOD
 
1. Finely grate the orange rind, then remove the pith then segment the flesh over a bowl to catch the juice.

2. Melt the butter in a large saucepan, stir in the mixed spice and allow to cook together for a few minutes.

3. Stir in the dried fruit, grated orange rind and the apple juice. Bring to the boil, cover and simmer for about 15 minutes or until the fruit is softened.

4. Remove from the heat and allow to cool. Stir in the sherry, orange segments and juice and allow to chill in the fridge for several hours or overnight.

5. Serve in individual bowls marbled through with Tip Top.