Jewelled mincemeat

Jewelled mincemeat

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(13 ratings)

Ready in 45 minutes - 1 hour

Easy

Makes 1.8kg/4lb

A lighter, zingier and fruitier version of traditional mincemeat. Can be frozen for up to 6 months

Nutrition and extra info

  • Can be frozen

Nutrition: per tablespoonful serving

  • kcal64
  • fat1g
  • saturates0g
  • carbs10g
  • sugars5g
  • fibre1g
  • protein1g
  • salt0.03g
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Ingredients

  • 1kg cooking apple
  • 1 tsp ground mixed spice
  • 1 tsp ground cinnamon
    Cinnamon

    Cinnamon

    sin-ah-mun

    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

  • 350g light muscovado sugar
  • 3 oranges, zested
  • 1 lemon, zested and juiced
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 350g cranberry, fresh or frozen
    Cranberries

    Cranberry

    A tart, ruby-red coloured berry which grows wild on shrubs throughout northern Europe and North…

  • 100g raisin
  • 300ml brandy, rum or sherry
    Brandy

    Brandy

    bran-dee

    Brandy is a distilled spirit made from virtually any fermented fruit or starchy vegetable.…

  • 100g dried apricot, chopped
    Apricots

    Apricot

    ay-pree-kot

    A relative of the peach, nectarine, plum and cherry, apricots are fragrant, with a soft, velvety…

  • 175g mixed nut (such as brazils, pecans, almonds and hazelnuts), toasted and chopped
  • 250g dried tropical fruit (such as pineapple, papaya, etc), chopped

Method

  1. Peel, core and chop the apples, then put them in a large pan with the spices, sugar, citrus zests and juices. Bring to the boil then cover and simmer for about 10 mins until the apples start to soften. Add the cranberries, raisins and alcohol. Bringto the boil, stirring well, then reduce the heat and simmer for 20-30 mins, uncovered, until thickened. Stir in the apricots, nuts and tropical fruits. Remove from the heat, leave to cool, then pack into sterilised jars. Seal, label and keep for up to one month in the fridge, or six months in the freezer.

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Comments, questions and tips

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clarebrown
25th Jan, 2008
4.05
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.
kookgodin28's picture
kookgodin28
26th Dec, 2007
4.05
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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