Mincemeat

Name: Mincemeat
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Yield: 24
Cuisine: English
Ingredients: 450g plums; 20ml lemon juice; 75g currants; 75g raisins; 75g sultanas; 75g dried cranberries; 50g candied orange peel; 50g candied lemon peel; 100g almonds; 6g ground ginger; 6g ground cinnamon; 6g ground cloves; 675g cooking apples (Bramley or similar); 175g dark muscovado sugar; 100ml Armagnac

Christmas wouldn't be Christmas without mince pies. They are a must at that time of year. In my opinion a shop bought mince pie will never cut it and jarred mincemeat is never as good as homemade. It is worth the effort!

This is a very light mincemeat loaded with fruit, nuts, brandy and its made without fat. It's also vegan friendly. This recipe yields a very large batch that should get you through the festive season. It will keep well for quite some time in the fridge thanks to the booze and sugar, but you can also freeze some if you don't think you're going to use it all.

Serves

Prep

Cook

Total

Ingredients

450g plums

20ml lemon juice

75g currants

75g raisins

75g sultanas

75g dried cranberries

50g candied orange peel

50g candied lemon peel

100g almonds

6g ground ginger

6g ground cinnamon

6g ground cloves

675g cooking apples (Bramley or similar)

175g dark muscovado sugar

100ml Armagnac

Method

Remove the stones and cut the plums into quarters. Heat them up on the stove with the lemon juice for about 15 mins or so until very soft and juicy, then blend into a purée and put to the side to cool.
Use a knife to finely chop your almonds into small pieces. Mix together with the currants, raisins, sultanas, cranberries, candied peel in a large mixing bowl.
Stir in the cooled purée and the brandy and let sit for an half an hour for the dried fruits to plump up.
Add the spices, apples and sugar stirring it all together well. Leave covered in the fridge until you are ready to use it.