JEWELLED MINCEMEAT

Jewelled mincemeat image

A lighter, zingier and fruitier version of traditional mincemeat. Can be frozen for up to 6 months

Provided by Mary Cadogan

Time 1h

Yield Makes 1.8kg/4lb

Number Of Ingredients 12

Ingredients

1kg cooking apple
1 tsp ground mixed spice
1 tsp ground cinnamon
350g light muscovado sugar
3 oranges , zested
1 lemon , zested and juiced
350g cranberry , fresh or frozen
100g raisin
300ml brandy , rum or sherry
100g dried apricot , chopped
175g mixed nut (such as brazils, pecans, almonds and hazelnuts), toasted and chopped
250g dried tropical fruit (such as pineapple, papaya, etc), chopped

Steps:

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.

Nutrition Facts : Calories 64 calories, Fat 1 grams fat, Carbohydrate 10 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.03 milligram of sodium