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Fig, apple and walnut mincemeat with Calvados
This suet-free mincemeat is a great way of trying out unusual liqueurs . . . or using up the leftovers. Here I cooked the fruit in elderberry port, then added Calvados (apple brandy) at the end, but anything similar will do the job.
A word about mixed spice – supermarket fare usually consists of some combination of cinnamon, coriander, ginger and cloves, but venture further afield and you'll find star anise, cardamom and many more. Try independent shops or use a spice grinder and create your own blend.
Recipe taken from Howard Middleton's book Delicious Gluten-Free Baking published by Little, Brown.
Ingredients
Metric
Imperial
- 75ml of elderberry port
- 75g of soft dark brown sugar
- 1 Bramley apple, peeled, cored and grated
- 75g of dried figs, chopped
- 75g of raisins
- 30g of currants
- 2 tsp ground mixed spice
- 30g of walnuts, roughly chopped or broken
- 2 tbsp of date syrup
- 75ml of Calvados
SAVE RECIPE
Method
1
Pour the port into a large pan. Place the pan over a low heat, add the sugar and wait for it to dissolve
2
Stir in the apple, figs, raisins, currants and mixed spice. Bring to a vigorous simmer and leave for around 15 minutes to allow the apple to soften and the liquid to be absorbed by the dry ingredients
3
Add the walnuts and date syrup, stir until thoroughly combined. Remove the pan from the heat and pour in the majority of the Calvados
4
Add the mixture to a sterilised jar and leave to cool before adding the rest of the Calvados, sealing with a tight fitting lid
First published in 2015
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