An Alternative Mince Meat

mincemeat mincepies

I’ve never liked mince pies. Or fruit cake. Or Christmas pudding. Until last year when I started to experiment and my sister made some mince pies with apple and orange. Then, I realised, perhaps it’s the shop-bought ‘peely’ fruit mixes that I actually have a problem with. And I was right. So I embarked on a journey of making my own versions of my previously-loathed foods and finally joined in with the festive traditions. 

This year I decided to do my new-found mince meat recipe justice by encasing it in a traditional shortcrust pastry of organic plain flour, grass fed butter and free-range egg. The real test will be when I present them to my colleagues this week.. But I know that from now on, these will be a yearly tradition for me. 

An Alternative Mince Meat
 
Prep time
Cook time
Total time
 
Recipe type: vegan, gluten free, grain free
Ingredients
  • 50ml brandy (I used cherry brandy)
  • 125g caster sugar or 150g coconut sugar
  • 2 large bramley apples
  • 1 large orange
  • 100g dried cranberries
  • 300g sultanas
  • 1 tsp ground mixed spice
  • ¼ tsp ground cinnamon
  • A pinch of ground clove
Instructions
  1. Place the brandy and sugar in a pan and heat on the lowest heat until the sugar has dissolved and a syrup has formed
  2. Grate in the zest of the orange
  3. Remove the rind from the orange and finely chop into pieces
  4. Peel and core the apples and chop into 5mm cubes
  5. Add the orange and apple to the pan, stirring every minute or so
  6. Once the juices from the orange and apple start to release, add the cranberries, sultanas and spices
  7. Cover the pan with a lid and stew heat on a low heat for about 15 minutes
  8. Drain the excess liquid (you can use this for mulled wine) and use the mince meat as desired, or store in the fridge in a air tight jar for up to one week

 

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