After posting this image on Instagram this morning, I was asked by several of you for the recipe. It’s really really simple, and makes about five jars, which is ample if your family has a slight mince pie addiction like mine. If you pot the mixture up in pretty jam jars, they make great edible gifts too.
I have searched for a recipe which doesn’t contain suet, so this is perfect for vegetarians and vegans. Also it is gluten free too!
Here’s my recipe, which has been adapted from Nigella.com
- 450 grams cooking apples
- 260 grams sultanas
- 260 grams raisins
- 140 grams dried cranberries
- seeds from half a pomegrate
- juice of 3 clementines
- 3 tablespoons brandy
- 170 grams dark brown muscovado sugar
- 1 teaspoon ground ginger
- 1 teaspoon of all spice
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- The night before soak the sultanas & raisins in half of the brandy, til they are plump and boozy. They can be kept in the fridge until needed.
- Peel, core and cube the cooking apples. Place cooking apples in a pan with a splash of water, and cook over a low heat until they begin to break down and resemble cooking apple sauce. At this point turn off the heat and leave the cooking apples to cool.
- In a separate bowl mix the boozy sultanas and raisins with the pomegranate seeds and cranberries.
- Add the rest of the brandy, the clementine juice, sugar and spices to the mixture and stir thoroughly. Making sure that the cooking apples have cooled, add them to the mincemeat mixture and mix until everything has been evenly distributed.
- This mincemeat should then be decanted into sterilised jars, and can be used to make mince pies throughout the season. Mincemeat also makes a great Christmas present for the foodie in your life, just get creative with some festive ribbon and you have the perfect edible gift.
Hint: For a gluten-free Christmas treat, why not use this mincemeat as an ice cream topping.