Fat-free apple and almond mincemeat with brandy
Why not make your own mincemeat this year? It's easy and gives you so much more control of the ingredients. Karen shares a family recipe for a fat-free mincemeat, packed with vine fruits, citrus peel, nuts and apples, generously laced with brandy.
Ingredients
- 450ml of cider
- 450g of dark brown sugar, soft
- 450g of cooking apples , cored and chopped - no need to peel
- 1 tsp ground mixed spice
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1 pinch of ground cloves
- 175g of currants
- 175g of raisins
- 115g of sultanas
- 110g of candied peel
- 110g of flaked almonds
- 1 orange , juice and zest of
- 1 lemon , juice and zest of
- 150ml of brandy , or Cognac
Method
1
Put the cider and sugar into a large saucepan & heat gently until the sugar has completely dissolved
2
Stir in the rest of the ingredients, except the brandy or cognac and slowly bring to the boil – stirring all the time
3
Lower the heat and partially cover the saucepan and simmer gently for 30 to 45 minutes. Remove from the heat and leave it to become completely cold
4
Stir in the brandy or cognac and then spoon into cold, sterilised jars, making sure that the mincemeat is packed down firmly with no space or air bubbles
5
Cover with tight fitting lids. Store in a cool, dry and dark place for up to one year. Refrigerate after opening
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Fat-free apple and almond mincemeat with brandy
