Fig, apple and walnut mincemeat with Calvados
Ingredients
- 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
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
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Fig, apple and walnut mincemeat with Calvados
