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Cherry and fig mincemeat

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 aboutmincemeat here>>
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 3 minutes
Servings: 12 people
Cuisine: British, Middle Eastern
Calories: 1234
Ingredients Method

Ingredients
  

  • 350 g sultanas
  • 100 g died cherries
  • 100 g chopped dates
  • 100 ml cherry brandy
  • 150 g mixed peels
  • 100 g 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

Method
 

  1. Put the sultanas and cherries into a large mixing bowl. Add the brandy and mix well. Put a lid on and soak overnight.
  2. 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.
  3. Turn the heat off and let it cool.
  4. When completely cool, add the alcohol (if you don’t want too much booze, add some orange juice instead - about 2 Tbsp).
  5. Spoon the mincemeat into two sterilised jars, seal them and store these in a cool place. When opened, keep the jar in the fridge.