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Christmas mincemeat

I like making my ownmincemeatbecause mince pies and other Xmas treats taste so much better with homemade versions. Also, it’s an ideal gifts for friends.  However, I don’t like the traditional mincemeat, which is made with suet and far too much sugar. I prefer alcohol to preserve it. This Christmas mincemeat is made with the usual mixed dried fruits & spices – this year I added chestnuts and brandy for a distinct flavour.  
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 35 minutes
Servings: 12 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 large Bramley apple
  • 100 g light muscovado sugar
  • 100 ml orange/mandarin juice
  • 150 g mixed dried fruits raisins, sultanas and citrus peel
  • 75 g dried cranberries
  • 50 g dried figs chopped
  • 75 g dried dates chopped
  • Grated zest of 1 orange
  • 1 tsp ground mixed spice
  • 1 tsp cinnamon
  • 100 g coked/roasted chestnuts
  • 50-75 ml Brandy or rum
  • Juice of ½ lemon

Method
 

  1. Peel and grate the apple.
  2. Put the sugar and apple juice in a large, heavy-based saucepan, then heat until the sugar dissolves.
  3. Add the grated apple and all other ingredients except the chestnuts, brandy and lemon.
  4. Cook for 20-25 minutes until the fruits are soft and the sauce is thick and sticky.
  5. Add the chestnuts and 50 ml brandy and cook for 5 more minutes, stirring, until you get a thick, jam-like mixture. Turn off the heat and add the remaining ingredients.
  6. Stir well, then add the extra brandy (for a really boozy version) and spoon it into 2 sterilised jars.
  7. When cooled completely, put the jars in the fridge. or in a cool larder. Once opened, store in the fridge.