Jewelled mincemeat
By Mary Cadogan
A lighter, zingier and fruitier version of traditional mincemeat. Can be frozen for up to 6 months
- Ready in 45 minutes - 1 hour
- Easy
Nutrition per serving
-
kcal 64
-
fat 1g
-
saturates 0g
-
carbs 10g
-
sugars 5g
-
fibre 1g
-
protein 1g
-
salt 0.03g
Ingredients
- 1kg cooking apple
- 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 cranberry, fresh or frozen
- 100g raisin
- 300ml brandy, rum or sherry
- 100g dried apricot, chopped
- 175g mixed nut (such as brazils, pecans, almonds and hazelnuts), toasted and chopped
- 250g dried tropical fruit (such as pineapple, papaya, etc), chopped
Method
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 minutes 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 minutes, 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 1 month in the fridge, or 6 months in the freezer.
