Mincemeat

Christmas wouldn't be Christmas without mince pies. They are a must at that time of year. In my opinion a shop bought mince pie will never cut it and jarred mincemeat is never as good as homemade. It is worth the effort!

This is a very light mincemeat loaded with fruit, nuts, brandy and its made without fat. It's also vegan friendly. This recipe yields a very large batch that should get you through the festive season. It will keep well for quite some time in the fridge thanks to the booze and sugar, but you can also freeze some if you don't think you're going to use it all.

24
1h
Serves
24
Prep
1h
Cook
Total
1h
Video

Ingredients

450g plums

20ml lemon juice

75g currants

75g raisins

75g sultanas

75g dried cranberries

50g candied orange peel

50g candied lemon peel

100g almonds

6g ground ginger

6g ground cinnamon

6g ground cloves

675g cooking apples (Bramley or similar)

175g dark muscovado sugar

100ml Armagnac

Method

  1. Remove the stones and cut the plums into quarters. Heat them up on the stove with the lemon juice for about 15 mins or so until very soft and juicy, then blend into a purée and put to the side to cool.
  2. Use a knife to finely chop your almonds into small pieces. Mix together with the currants, raisins, sultanas, cranberries, candied peel in a large mixing bowl.
  3. Stir in the cooled purée and the brandy and let sit for an half an hour for the dried fruits to plump up.
  4. Add the spices, apples and sugar stirrint it all together well. Leave covered in the fridge until you are ready to use it.

Ingredients

450g plums

20ml lemon juice

75g currants

75g raisins

75g sultanas

75g dried cranberries

50g candied orange peel

50g candied lemon peel

100g almonds

6g ground ginger

6g ground cinnamon

6g ground cloves

675g cooking apples (Bramley or similar)

175g dark muscovado sugar

100ml Armagnac

Method

  1. Remove the stones and cut the plums into quarters. Heat them up on the stove with the lemon juice for about 15 mins or so until very soft and juicy, then blend into a purée and put to the side to cool.
  2. Use a knife to finely chop your almonds into small pieces. Mix together with the currants, raisins, sultanas, cranberries, candied peel in a large mixing bowl.
  3. Stir in the cooled purée and the brandy and let sit for an half an hour for the dried fruits to plump up.
  4. Add the spices, apples and sugar stirrint it all together well. Leave covered in the fridge until you are ready to use it.
by Max Makes Munch
English

Nutrition

Calories
96
Fat
2.2
g
Saturates
0.2
g
Carbs
16.9
g
Sugars
11.6
g
Fibre
1.9
g
Sodium
1
mg
Protein
1.2
g

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