Fig, apple and walnut mincemeat with Calvados

30 minutes


  • 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


Pour the port into a large pan. Place the pan over a low heat, add the sugar and wait for it to dissolve
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
Add the walnuts and date syrup, stir until thoroughly combined. Remove the pan from the heat and pour in the majority of the Calvados
Add the mixture to a sterilised jar and leave to cool before adding the rest of the Calvados, sealing with a tight fitting lid