Apple Mincemeat
This mincemeat recipe (which, incidentally, doesn't use suet) is a great way of using up a glut of Bramley apples. You can keep it for making mince pies at Christmas, or use it to make autumnal pastries. The grated marzipan lends the mincemeat a slight richness and, alongside the spices, elevates the flavour profile.
Makes one 1 litre jar.
Ingredients
Equipment
Method
1. Weigh out the dried fruit. If possible, soak the sultanas in the calvados for an hour (if you're short of time, just mix the calvados in with the rest of the ingredients).
This mincemeat recipe (which, incidentally, doesn't use suet) is a great way of using up a glut of Bramley apples. You can keep it for making mince pies at Christmas, or use it to make autumnal pastries. The grated marzipan lends the mincemeat a slight richness and, alongside the spices, elevates the flavour profile.
Makes one 1 litre jar.
Ingredients
- 150g sultanas
- 1 dessert spoon calvados
- 120g raisins
- 150g currants
- 60g glace cherries, finely chopped
- 300g stewed Bramley apple, cored, sliced and cooked in 2cm water until broken down to a pulp
- 150g grated marzipan
- 1 tablespoon soft brown sugar
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cinnamon
Equipment
- 1 litre sterilised Kilner jar (see my sterilising instructions here)
Method
1. Weigh out the dried fruit. If possible, soak the sultanas in the calvados for an hour (if you're short of time, just mix the calvados in with the rest of the ingredients).
2. Prepare the apple by stewing it in a saucepan in 2cm water until broken down to a pulp.
3. Grate the marzipan. If it's too soft, try freezing it for 20 minutes.
4. Mix all the ingredients together: fruit, marzipan, sugar, spices (and calvados if you didn't soak the sultanas in it earlier).