Friday, 18 November 2011

Fat and sugar free mincemeat (and it's delicious!)

For those who asked, here is my recipe for mincemeat.  My family have now got to the point where they won't eat the shop bought varieties as they find them too sweet and greasy.  A bit embasrrassing when you're out visiting!

This is an absolute doddle to make, and will keep in sterilised jars in the fridge for up to 4 months, and for a week once opened.  But in our house, it all gets used the day it's made, makes about 6-7 dozen mince pies (depends how generous you are with the filling). We then eat any that broke apart (and some that 'got' broken!!) on the day, and the rest are frozen.  If you're not bothered about the sugar, you can dredge with icing sugar once cooled, and I'm not too precise about the measurements any more, I just tend to go with what feels right. (I have been using the recipe for 20+ years, so it's almost second nature now lol!)

It has been known that all 7 dozen have gone before Christmas, and I've spent christmas eve frantically baking the same amount again, which duly disappeared by New Years!!



spicy fat-free mincemeat
1kg mixed dried fruit
600g cooking apples (about 3) peeled and grated (they will go brown, don't worry about it!)
2 tsp ground mixed spice, plus 1tsp ground cloves, 1 tsp ground cinnamon (or whatever mix of spices you prefer)
600 ml sweet cider (eg; Woodpecker)
50g chopped mixed nuts
100g chopped glace cherries
2tbsp brandy

1. Put dried fruit in large pan with apples, spices and cider.  Simmer for about 20 mins until pulpy and nearly all liquid evaporated

2. Turn off heat, stir in nuts, cherries and brandy

That's it!  Simple, delicious and smells AMAZING! Pop a large spoonful into each pastry case, pop in the oven for 15-20 mins and you're done.

Enjoy

Debs xxx

2 comments:

  1. Sounds easy and yummy ...all I need is sweet cider. Thank you so much.

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  2. Sounds fab Debs! For years I've used half grated apple and half bought mincemeat from the jar but need to give this one a whirl! Thanks, Di xx

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