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Recipe by Barney Desmazery

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1. In your food processor, pulse the almonds, peel, apple, ginger, cherries and pineapple together until finely chopped (but not mushy), then tip into a large bowl. In batches, pulse the sultanas, raisins and currants until just chopped a little bit then add to the bowl.
2. Sprinkle the suet and sugar, salt and spices over all the chopped fruit and mix well. To mix, squelch through fingers. Pour over the ginger syrup, orange juice and zest and alcohol, then mix again. Spoon the mixture into sterilised jars and keep until needed.

81 kcalories, protein 0g, carbohydrate 14g, fat 2 g, saturated fat 1g, fibre 0g, salt 0.02 g

'This was so easy to do and a great way of using the blender. I made some mince pies and Swiss tarts so I could taste it cooked. Lovely for Christmas.'

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• Carol Wilson

  20 November 2009

  Carol Wilson rated and commented on this recipe

  

  I've made this for a couple of Christmases and it's nicely flavoured with the ginger, pineapple and cherries. I prefer to make my own mincemeat as the shop bought stuff is far too sweet and tasteless and lacks body whilst this is just the opposite! It's quick and easy to make too once you've measured out all the ingredients - just throw them in the processsor. I usually make a large plate tart using pastry flavoured with ground almonds (my late Dad's recipe) on Boxing Day. It's a family favourite but is far too sweet and gooey with commercial mincemeat.

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Ingredients

• 50g blanched almonds
• 100g candied peel
• 1 Bramley apple , peeled, cored and chopped into large chunks
• 50g stem ginger , plus 2 tbsp syrup from the jar
• 50g glacé cherries
• 50g ready-to-eat dried pineapples
• 225g each of sultanas/ raisins /currants
• 140g shredded suet
• 225g light muscovado sugar
• ¼ tsp each powdered ginger /mixed spice/nutmeg
• grated zest and juice of 1 orange
• 150ml brandy or dark rum

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Difficulty and servings

About 1.6kg/3lb 8oz

Preparation and cooking times

Ready in 20 minutes

Ingredients

• 50g blanched almonds
• 100g candied peel
• 1 Bramley apple , peeled, cored and chopped into large chunks
• 50g stem ginger , plus 2 tbsp syrup from the jar
• 50g glacé cherries
• 50g ready-to-eat dried pineapples
• 225g each of sultanas/ raisins /currants
• 140g shredded suet
• 225g light muscovado sugar
• ¼ tsp each powdered ginger /mixed spice/nutmeg
• grated zest and juice of 1 orange
• 150ml brandy or dark rum

81 kcalories, protein 0g, carbohydrate 14g, fat 2 g, saturated fat 1g, fibre 0g, salt 0.02 g

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