Fig, apple and walnut mincemeat with Calvados

serves24
30 minutes

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