Background
Every year I make my own mincemeat because I think that for the most tastyΒ mince pies and other treats during the winter festivities they have to be baked usingΒ homemade mincemeat. I donβt like using the same recipe, sometime I make the traditional one weeks, even months, ahead; other times I make a boozy one, a nutty one, instant one or easy one. This year Iβve decided to make a zesty mincemeat, full of citrus flavours (and with plenty of alcohol). This version is vegan β so it has no dairy. Itβs also gluten-free and fat-free, and Iβve reduced the sugar content because the fruits provide plenty of sweetness. Furthermore, Β wrap up the jar nicely and you can give it as anΒ edible Christmas giftΒ to your friends and family!
Ingredients
- 400g sultanas
- 150g candied peel
- 100g muscovado sugar
- Zest and juice of 1 large orange or 2 mandarins
- Zest and juice of 1 lemon
- 1 Bramley apple finely grated
- 1 Bramley apple coarsely grated
- 1 tsp mixed spice
- 1 tsp ground cinnamon
- 75g chopped nuts (almond, walnut or hazelnut)
- 2 Tbsp brandy
- 1 Tbsp orange liqueur
Instructions
- Put the sultanas, candied peel, sugar, apple, spices, lemon & orange (zest and juice) into a heavy based pan. Simmer gently for about 20-30 minutes until the fruits are soft and the you get a thick, sticky sauce around it.
- Turn off the heat and stir in the nuts and alcohol.
- Transfer the mincemeat into 3 or 4 small sterilized jars.
Tips
- Make sure you sterilise the jars properly!
- Keep the jars in in a cool place, after opening in the fridge.
Categories
- Meal Type: - Dessert - Preserves - Seasonal - Sweet Treats
- Cuisines: - British
- Occasions: - Afternoon Tea - Bonfire Night - Christmas - Dinner Party - New Year - Parties - Thanksgiving
- Ingredients: - Dried Fruits - Herbs & Spices - Nuts & Seeds
- Health and Diet: - Combination - Dairy Free - Diabetic - Fat Free - Gluten Free - Low Fat - Low Salt - Vegan
- Skill Levels: - Easy
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