Fruity mincemeat with almonds
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Fruity mincemeat with almonds

By Sarah Cook

Give your mince pies an edge this year with a nutty filling – ready in just 20 minutes

  • Prep:15 mins
    Cook:5 mins
  • Easy

Nutrition per serving

  • kcal 80
  • fat 3g
  • saturates 1g
  • carbs 13g
  • sugars 13g
  • fibre 1g
  • protein 1g
  • salt 0.01g

Ingredients

  • 4 Bramley apples, peeled, cored and grated
  • 350g light muscovado sugar
  • zest and juice 1 orange
  • zest and juice 1 lemon
  • 1 tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp ground cloves
  • ¼ tsp allspice
  • 100g dried cranberries
  • 100g sultanas
  • 100g raisins
  • 100g currants
  • 100ml brandy
  • 85g flaked almonds
  • 100g shredded suet or light shredded vegetable suet

Method

  1. Put the grated apple and any juices, sugar, and orange and lemon zests and juices into a large saucepan. Bring gently to a simmer, stirring until the sugar has melted. Turn off the heat and stir in the spices, dried fruit and brandy. Set aside until cool.

  2. Once cool, stir in the almonds and suet. Divide between sterilised jars or plastic containers for the freezer. Will keep unopened in the fridge for up to 3 months, or freeze for up to 6 months.

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