Festive Mincemeat

A community recipe by rosiecammish

Not tested or verified by Nigella.com

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Introduction

Mince pies have always been the first treat of the festive season in my household. However, I have always dreaded coming acoss a bitter nugget of mixed peel. So to rid this unwanted Christmas guest I have concocted my own recipe for this luxurius pie filling.

Ingredients

Serves: 5 jars

Metric Cups

450 grams cooking apples
260 grams currants
260 grams sultanas
260 grams raisins
140 grams dried cranberries
3 tablespoons brandy
170 grams dark brown muscovado sugar
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg

16 ounces apples
9 ounces Zante currants
9 ounces golden raisins
9 ounces raisins
5 ounces dried cranberries
3 tablespoons brandy
6 ounces dark brown sugar
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg

Method

Festive Mincemeat is a community recipe submitted by rosiecammish and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

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 currants, sultanas, raisins and cranberries.

Add the brandy, 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.

Peel, core and cube the apples. Place apples in a pan with a splash of water, and cook over a low heat until they begin to break down and resemble apple sauce. At this point turn off the heat and leave the apples to cool.

In a separate bowl mix the Zante currants, golden raisins, raisins and cranberries.

Add the brandy, sugar and spices to the mixture and stir thoroughly. Making sure that the apples have cooled, add them to the mincemeat mixture and mix until everything has been evenly distributed.

Hint: For a gluten-free Christmas treat, why not use this mincemeat as an ice cream topping.