Nothing says Christmas time like juicy mincemeat! Us Hungry Herbivores get far too excited when mince pie season approaches. We hit us Lidl and hunt down those amazing mince pies of theirs. But every now and again we love to create our own luxury mincemeat, which is so much nicer than the store brought sugar filled stuff. We’ve created a zesty mincemeat that can be spooned into mince pies, scooped into ice cream or swirled into desserts. The combination of apples, cranberries, raisins, orange and spices ticks all the festive boxes!
Heres a few reasons you should try a DIY mincemeat this Christmas:
- You can make sure “no nasties” get in there
- You can really taste the difference! Nothing like fruit bursting in your mouth
- Plus you don’t NEED to pack it full of sugar like the supermarkets do! It’s naturally sweet and delicious
- You can customize it to whatever you have in! Swap out the cranberries for chopped dried apricots, be adventurous!
- Stir in some grated marzipan or chocolate for something more interesting
- Gram for gram, you can make it much cheaper than pre made
- It’s fun and simple!
- 1 large Bramley apple
- ¼ cup dried cranberries
- ¼ cup currants
- ⅓ cup raisins
- ⅛ mixed peel
- Zest & Juice of one orange
- 1 tbsp. lemon juice
- ⅛ cup coconut sugar or brown sugar
- 1 tsp cinnamon
- ½ tsp mixed spice
- 5 ground cloves
- 2 tbsp. brandy (optional)
- If you plan to preserve the mincemeat, start with getting your jar ready. Let it sit in boiling water for a few minutes, then drying completely with kitchen roll
- Peel the bramley apple and dice finely.
- Add all of the ingredients other than the brandy to a saucepan and let simmer for 15-20 minutes. Making sure the apple is now soft and absorbed the spices and flavours.
- Remove for the heat and stir in the brandy
- Pour into your jar and seal!
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