A fruity mincemeat made with dried apricots, figs and cranberries as well as the usual sultanas and raisins.
No Added Sugar ~ Gluten Free (if gluten free suet is used)
Makes just over 1.25kg
450g Bramley Apples, peeled & cored (prepared weight)
Zest & Juice of 1 Orange
Zest & Juice of 1 Lemon
75g Dried Cranberries (ideally apple juice sweetened)
75g Dried Apricots, cut into small pieces
75g Dried Figs, cut into small pieces
100g Shredded Suet (Beef, Vegetable or Gluten Free)
2 Tsp Mixed Spice
½ Tsp Ground Cloves
½ Tsp Ground Cinnamon
½ Freshly Grated Nutmeg
175g Sweet Freedom Natural Sweetener (Mild)
Roughly chop 150g of apple into chunks and place in a small pan along with the orange and lemon juice. Cook over a moderate heat until the apple is tender and starting to disintegrate. Puree the apple until smooth.
Chop the remaining apple into small dice and place in an ovenproof dish with the pureed apple. Add all the other ingredients, except for the brandy. Mix well then cover with foil and leave overnight in a cool place.
The next day, preheat the oven to 110℃/Fan 90℃, place the dish in the oven and leave for 3 hours. Remove from the oven, add the brandy and leave to cool, stirring every now and again. When the mincemeat is cold, pack into sterilised jars and store in a cool place until required.