Jewelled mincemeat
- Preparation and cooking time
- Total time
- Ready in 45 minutes - 1 hour
- Easy
- Makes 1.8kg/4lb
Skip to ingredients
- 1kg cooking apple
- 1 tsp ground mixed spice
- 1 tsp ground cinnamon
- 350g light muscovado sugar
- 3 orangeszested
- 1 lemonzested and juiced
- 350g cranberryfresh or frozen
- 100g raisin
- 300ml brandyrum or sherry
- 100g dried apricotchopped
- 175g mixed nut(such as brazils, pecans, almonds and hazelnuts), toasted and chopped
- 250g dried tropical fruit(such as pineapple, papaya, etc), chopped
Nutrition: per tablespoonful serving
- kcal64
- fat1g
- saturates0g
- carbs10g
- sugars5g
- fibre1g
- protein1g
- salt0.03glow
Method
step 1
Peel, core and chop the apples, then put them in a large pan with the spices, sugar, citrus zests and juices. Bring to the boil then cover and simmer for about 10 mins until the apples start to soften. Add the cranberries, raisins and alcohol. Bringto the boil, stirring well, then reduce the heat and simmer for 20-30 mins, uncovered, until thickened. Stir in the apricots, nuts and tropical fruits. Remove from the heat, leave to cool, then pack into sterilised jars. Seal, label and keep for up to one month in the fridge, or six months in the freezer.
