A simple and delicious filling for pies and puddings, plus no need for a drink!
- 1 large dessert apple, peeled, cored and grated
- 1 tbsp lemon juice
- 110g no-soak, dried apricots, roughly chopped
- 110g dried pears, roughly chopped
- 110g dried figs, roughly chopped
- 110g dried dates, roughly chopped
- 110g glacé cherries, roughly chopped
- Juice and grated zest of 1 large orange
- 450g sultanas
- 4 tbsp orange marmalade
- 175g soft brown sugar
- 175g demerara sugar
- 3 tsp ground mixed spice
- ½ tsp freshly grated nutmeg
- 150ml dark rum
- 150ml brandy
This mincemeat is a bit of a triumph. I make it every year without fail and sell most of it off at my cookery demonstrations and use the rest to feed everyone over Christmas. What I love the most is that there is absolutely no suet in it so it’s not greasy. It is literally just preserved with sugar and booze – hence the terribly original title. Realistically it needs about two weeks to mature, but I have used it after a couple of days and it’s still lovely. So make some at the beginning of the month and by the time you start to bake with it, it’ll be scrumptious.
Toss the grated apple in the lemon juice. Place all the ingredients in a large bowl and stir until mixed well.Cover the bowl and leave to steep for two days, stirring occasionally until the fruit has all plumped up and absorbed the booze, sugar and spices. Then pot in sterilized jars, cover and store in a cool place. Inactive prep. time: 2 days.