Blitz 'n' Blend Mincemeat
In this festive recipe, a delightful and fragrant combination of blanched almonds, candied peel, Bramley apple, stem ginger, glacé cherries, dried pineapples, sultanas, raisins, currants, suet, and warming spices come together to create a traditional British mincemeat. The fruit is given a tasty twist with an added kick from ginger syrup and brandy or dark rum. This luxurious mincemeat is sure to infuse your holiday bakes with richness and flavor.
— Constant Cookbook
Ingredients
- 50g blanched almonds
- 100g candied peel
- 1 Bramley apple , peeled, cored and chopped into large chunks
- 50g stem ginger , plus 2 tbsp syrup from the jar
- 50g glacé cherries
- 50g ready-to-eat dried pineapples
- 225g each of sultanas/ raisins /currants
- 140g shredded suet
- 225g light muscovado sugar
- ¼ tsp each powdered ginger /mixed spice/nutmeg
- grated zest and juice of 1 orange
- 150ml brandy or dark rum
Instructions
- In your food processor, pulse the almonds, peel, apple, ginger, cherries and pineapple together until finely chopped (but not mushy), then tip into a large bowl. In batches, pulse the sultanas, raisins and currants until just chopped a little bit then add to the bowl.
- Sprinkle the suet and sugar, salt and spices over all the chopped fruit and mix well. To mix, squelch through fingers. Pour over the ginger syrup, orange juice and zest and alcohol, then mix again. Spoon the mixture into sterilised jars and keep until needed.
Yield
About 1.6kg/3lb 8oz
Nutrition
- Calories: 81 calories
- Fat Content: 2 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 14 grams carbohydrates
- Sugar Content: 5 grams sugar
- Sodium Content: 0.02 milligram of sodium
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