Cherry and fig mincemeat
Background
This cherry and fig mincemeat is vegan, gluten-free and nut-free. It’s quite boozy though but you can substitute the alcohol with orange or cherry juice. This version is perfect for middle-eastern Christmas cakes, pies and treats. Before jarring, you can add ½ cup chopped pistachios or almonds if nuts are not an issue for you. You can read more about mincemeat here>>
Ingredients
- 350g sultanas
- 100g died cherries
- 100g chopped dates
- 100 ml cherry brandy
- 150g mixed peels
- 100g dark muscovado sugar
- Grated zest and juice of 1 lemon
- Grated zest and juice 1 orange
- 4 fresh figs, chopped
- 1 tsp mixed spice
- 1 tsp ground cinnamon
- ½ tsp ground cloves
- ½ tsp ground star anise
- 150 ml cherry juice
- When cooled:
- 2 Tbsp cherry brandy
- 2 Tbsp orange liqueur (Cointreau)
Instructions
- Put the sultanas and cherries into a large mixing bowl. Add the brandy and mix well. Put a lid on and soak overnight.
- The next day transfer the mixture into a heavy-based saucepan and add all the other ingredients (expect the last 3). Bring to the simmer and gently cook until the liquid has almost completely reduced. After about 15-20 minutes you should get a thick, sticky jam-like mixture.
- Turn the heat off and let it cool.
- When completely cool, add the alcohol (if you don’t want too much booze, add some orange juice instead - about 2 Tbsp).
- Spoon the mincemeat into two sterilised jars, seal them and store these in a cool place. When opened, keep the jar in the fridge.
Categories
- Meal Type: - Dessert - Edible Gifts - Preserves - Quick & Easy - Seasonal - Sweet Treats
- Cuisines: - British - Middle Eastern
- Occasions: - Christmas - New Year - Parties
- Ingredients: - Exotic Fruits
- Health and Diet: - Dairy Free - Egg Free - Fat Free - Gluten Free - Nut Free - Vegan
- Skill Levels: - Easy
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