Ginger and pistachio mincemeat
This ginger and pistachio mincemeat is a delicate version, full of spices and fruits. It’s vegan, gluten-free and low-sugar too. For a non-alcoholic version use apples juice instead of Calvados. You can use this mincemeat immediately to make mince pies and other treats, but if you rest it in a cool, dark place for about 2 weeks, it will mature and taste more intense! Also, if you don’t want to use it up soon (within 3 days), make sure you transfer it to sterilized jars. BTW, this mincemeat makes a lovely Christmas gift!
Ingredients
Method
- Peel all apples, then cut one into small cubes, grate another one and juice the third. If you don’t have a juicer, then use cloudy apple juice instead – about 50 ml.
- Put all of the other ingredients (except the Calvados) in a heavy-based saucepan and add the cubed and grated apples.
- Stir over a low heat until the margarine has melted and the sugars have dissolved.
- Simmer for about 10-15 minutes over low heat, stirring frequently.
- When the mincemeat is thick and moist, turn off the heat and set aside to cool slightly.
- Stir the alcohol, then fill the jars, sealing them immediately with the lids. You should get about 3-4 jars.
- Let them cool, then store in a dark, cool place.
- Store in the fridge after opening.