Jewelled mincemeat

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• helena

  26 December 2007

  helena rated and commented on this recipe

  

  Easy to make although it stayed much more moist than I expected. Very fruity, but the alcohol was quite noticeable and the pies had a slightly acidic aftertaste in my first batch. Froze halve and saved it for Christmas. This batch tasted better, with the sharpeness of the alcohol gone. Next year back on the menu.

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• Brownie

  25 January 2008

  Brownie rated and commented on this recipe

  

  When I made my mince pies with this mincemeat, more than one person said they were the best mince pies they'd ever tasted! Lovely and fresh and fruity.

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• Claire

  01 October 2008

  Claire rated and commented on this recipe

  

  I do this mincemeat at the end of November every year since seeing the recipe years ago. I hate the heavy, oversweet, suet laden mincemeat you usually get in mince pies and so this was a bit of a revelation! I can join in and eat mince pies at christmas now! Everyone who has tried them, adores them and I always make sure I do more than the recipe says because everyone wants to take a jar home with them! This is a staple christmas food in my house and me and my 4 children adore making them (along with my special home made sausage rolls) on christmas eve!

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• Erie

  21 October 2008

  Erie rated and commented on this recipe

  

  This made my whole house smell of christmas! Turned out really well, have jarred it to freeze for nearer the festive period! Tasted scrummy!

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• goddesexyangel

  20 December 2008

  goddesexyangel commented on this recipe

  Thank you for this recipe... I made a batch and added a little more alcohol just to give it a little extra zing... I used amaretto and a splash of malibu... FANTASTIC.... Even people that do not normally eat mincepies loved this filling...

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• goddesexyangel

  20 December 2008

  goddesexyangel rated this recipe

  

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• candir101

  24 September 2009

  candir101 commented on this recipe

  This is the BEST mincemeat in the world!!!!!! Thank you Good Food

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• greenlung

  06 November 2009

  greenlung rated and commented on this recipe

  

  Made this last year, and everyone commented how it was so gorgeous, and preferred it to the other suet mincepies I made. Threw in some dried cranberries I had in the cupboard for agessssss. Have just made it for this Christmas and probably make two batches of it. Am dying to try it.

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• Angela

  20 November 2009

  Angela commented on this recipe

  I have been making this mincmeat since 2003 and it is absolutely delicious. Everybody is amazed after their first mouthful, as it is like an 'anti' mincemeat! The whole house smells like Christmas and I get so much pleasure looking at my filled jars on the run up to Christmas! Angela O

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• VeggieOption

  02 September 2010

  VeggieOption commented on this recipe

  Please can someone suggest an alternative for the 300ml of alcohol? Can I simply leave it out or do I need to add liquid for moisture? A little more orange juice perhaps but any suggestions for how much? Many thanks

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• SueB

  06 November 2010

  SueB commented on this recipe

  I have dried tropical fruit with coconut in should i pick the coconut out or is it ok to leave it in?

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• Debs

  01 December 2010

  Debs rated and commented on this recipe

  

  This is my favourite mincemeat recipe - it is so light and fruity and tart. This year I was inspired by Pam Corbin's Compost Jelly Recipe from her River Cottage book and decided to make Mulled Wine Jelly. Chop the left over orange shells and pop in a saucepan with the left over apple skins/cores. Add a cinnamon stick, some cloves, allspice berries and a grating of nutmeg. Pour over a bottle of good red wine and then top up with water so fruit is submerged. Bring to boil, simmer for an hour to an hour and a half and pour through a jelly bag. Leave to drip overnight then measure the liquid. Bring to boil. Add 450g sugar for every 600ml liquid. Boil until setting point is reached (105c on a jam thermometer or pour a little onto a cold plate and see if jelly wrinkles when you push it with your finger.). This took about 20 minutes for me. Pot into sterilized jars and lid. This made 3 lovely pots of jelly to give as presents from something I have always thrown away. x

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• Reena

  10 October 2011

  Reena commented on this recipe

  Just made this last night, and it smells yummy... made me feel very christmassy ^^ even the other half was making positive comments and he hates mince pies!! was wondering though, how long do i need to leave it to mellow before using?? or can i use it straight away?? also i have put the mincemeat in glass jars and so was wondering how to go about freezing it as i really dont want to put glass in the freezer....

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• samjlyon

  28 November 2011

  samjlyon rated and commented on this recipe

  

  Lovely!!! Took note of the above comments and reduced the number of oranges to 2, slightly less apple and a little less alcohol (I used sherry)....wasn't too wet or citrusy, smells and tastes gorgeous!! I used the mincemeat the next day, tasted fab. Have frozen the rest in jars for use nearer Christmas time!!

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• zoeridgway

  17 December 2011

  zoeridgway rated and commented on this recipe

  

  This is a really lovely mincemeat. I hate mince pies normally, but we have been making this recipe for the past few years. The mincemeat freezes really well. Just found a batch from last year defrosting it at the mo.

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• longtalltara

  05 June 2012

  longtalltara rated and commented on this recipe

  

  Made this last autumn with some of the cooking apples from our apple trees. Tastes amazing. All the mince pies made with this were demolished!

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• Claire

  17 November 2012

  Claire rated and commented on this recipe

  

  Made this last Christmas and it went down a storm. I omitted the nuts as I don't like them, but just added more dried fruit. Delicious and light and went so well with almond pastry. Have just dug this recipe out for this year :o)

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• Jemina

  11 December 2012

  Jemina rated and commented on this recipe

  

  I love this mince. I made it last year for the jewelled mince pies and everyone liked them (even my boyfriend, who normally wouldn't touch mince pies, was finally converted!). I think everyone enjoyed having a change to the usual mince pie as it has a bit of a different, lighter but zingier flavour, than the ones they had been eating for the last month.

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Ingredients

• 1kg cooking apples
• 1 tsp ground mixed spice
• 1 tsp ground cinnamon
• 350g light muscovado sugar
• grated zest and juice of 3 oranges
• grated zest and juice of 1 lemon
• 350g cranberries , fresh or frozen
• 100g raisins
• 300ml brandy , rum or sherry
• 100g dried apricots , chopped
• 175g mixed nuts (such as brazils, pecans, almonds and hazelnuts), toasted and chopped
• 250g dried tropical fruits (such as pineapple, papaya, etc), chopped

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Difficulty and servings

Makes 1.8kg/4lb

Preparation and cooking times

Ready in 45 minutes - 1 hour

Can be frozen

Ingredients

• 1kg cooking apples
• 1 tsp ground mixed spice
• 1 tsp ground cinnamon
• 350g light muscovado sugar
• grated zest and juice of 3 oranges
• grated zest and juice of 1 lemon
• 350g cranberries , fresh or frozen
• 100g raisins
• 300ml brandy , rum or sherry
• 100g dried apricots , chopped
• 175g mixed nuts (such as brazils, pecans, almonds and hazelnuts), toasted and chopped
• 250g dried tropical fruits (such as pineapple, papaya, etc), chopped

Per tablespoonful serving

64 kcalories, protein 1g, carbohydrate 10g, fat 1 g, saturated fat 0g, fibre 1g, sugar 5g, salt 0.03 g

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