This recipe for how to make fresh mincemeat shows you just how easy it is. The result is sweet, spicy and fruity. And this version is also fat free. And don't worry about having to use it up quickly; It keeps for ages.
Give the orange a brief scrub in water. If it isn't organic or at least unwaxed, scrub with soap and water. Dry it, then finely grate the zest into a medium to large mixing bowl.
1 orange
Scrub the carrot, but no need to peel. Top and tail, then grate it and add to the bowl.
1 medium carrot
Scrub the apple, then quarter it, but don't peel. Remove the core from each quarter, then grate them and add to the bowl. Juice the orange and pour it over the apple. This helps to stop it oxidising, although it will inevitably take on the colour of the other ingredients.
1 cooking apple
Add all the remaining ingredients and give a good stir.
200 g raisins, 200 g sultanas, 150 g mixed dried berries, 100 g pitted prunes, 50 g mixed peel, 125 g dark muscovado sugar, 150 ml brandy, 1 ½ tsp mixed spice
Cover the bowl and leave for 24 to 48 hours, giving it a good stir once or twice a day. The longer you can leave it, the more flavoursome it will be.
Once cold, store in a cool dark place for up to a year. When opened, keep in the fridge for up to a fortnight.
Notes
Makes approximately 1.5 kilos with 54 servings. In other words, there's enough for at least 54 mince pies.With no suet and no nuts, this fresh and fruity version is fat-free, gluten-free, nut-free and vegan.If you prefer your mincemeat to include suet, just add 75g to the mix.Instead of brandy, use whisky or rum. They are both good in this recipe.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.