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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!
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 12 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 150 g sultanas
  • 150 g raisins
  • 150 g dried apricots chopped
  • 100 g dried cranberries
  • 50 g flaked almonds
  • 50 g chopped pistachios
  • 50 g chopped crystallised ginger
  • 75 g unsalted butter or dairy free alternative
  • 75 g dark muscovado sugar
  • 1 tsp ground cinnamon
  • 1 tsp ginger
  • 1 tsp mixed spice
  • 3 green apples
  • 1 mandarin or orange zested and juiced
  • 1 tsp vanilla extract
  • 100 ml Calvados Brandy or Amaretto

Method
 

  1. 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.
  2. Put all of the other ingredients (except the Calvados) in a heavy-based saucepan and add the cubed and grated apples.
  3. Stir over a low heat until the margarine has melted and the sugars have dissolved.
  4. Simmer for about 10-15 minutes over low heat, stirring frequently.
  5. When the mincemeat is thick and moist, turn off the heat and set aside to cool slightly.
  6. Stir the alcohol, then fill the jars, sealing them immediately with the lids. You should get about 3-4 jars.
  7. Let them cool, then store in a dark, cool place.
  8. Store in the fridge after opening.