Posted on December 19, 2011
Our jam, chutney and all round preserving queen, Michelle Roper-Shaw, shares her suet free mincemeat recipe; perfect for mince pies or, if you can part with a jar or two, a lovely hamper gift.
Don’t worry too much if all the ingredients are not to hand. The dried fruits can happily be changed to your own taste; maybe some dried cranberries, candied peel or even crystallised ginger.
This recipe makes approx 2kg of mincemeat.
- 250g dark brown soft sugar
- 250ml apple juice/medium dry cider
- 1kg cooking apples – peeled, cored and finely chopped
- 50g flaked almonds
- 150g dried apricots –chopped
- 75g dried figs – stalks removed and chopped
- 50g dates – chopped
- 200g sultanas
- 100g raisins
- 1 teaspoon ground cinnamon
- 1 teaspoon ground mixed spice
- Pinch of grated nutmeg
- Finely grated rind and juice of an orange
- Finely grated rind and juice of a large lemon
- 100ml whisky or brandy
- Put the sugar and the apple juice/cider in a wide heavy based pan and cook over a gentle heat for 10-15 minutes, until the sugar has dissolved.
- Add the apples and cook for another 10 minutes until they begin to soften slightly.
- Add all the remaining ingredients apart from the whisky/brandy.
- Simmer for 30 minutes stirring occasionally to make sure the mixture doesn’t stick to the bottom of the pan.
- Remove from the heat and leave for 15 minutes to cool slightly.
- Stir in the whisky/brandy and then spoon into sterilised jars.
- Leave overnight before using in your mince pies.