Roy loves Christmas. He loves the cooking and the craft and of course the eating! He also loves making things for the people he loves. Roys Grandad loves fruit mince, but he can’t usually eat the fruit mince which you can buy at the shops because it has too much sugar and too much fat. Traditional fruit mince is made with suet which is a type of animal fat, but Roy discovered a recipe for suet free fruit mince which he decided to make for his Grandad and it was delicious. So this week Roy Creates Suet Free Fruit Mince.
Note:
Roy knows this recipe contains alcohol, but this is what preserves the mix. You can substitute something else (I’ve heard cranberry juice works, or you might like to try apple cider) but the mince won’t last long. You would need to use it within a few days, or freeze it instead. If you use the alcohol it will cook off in baking.
You Will Need:
- 250 grams each of raisins, sultanas and currants
- 65g mixed peel
- 250g Granny Smith Apples, peeled, cored and finely chopped
- 2 oranges (for zest and juice)
- 2 lemons (for zest and juice)
- 2 teaspoons cinnamon
- ½ a teaspoon ground cloves
- ½ a teaspoon ground allspice
- ½ a teaspoon ground nutmeg
- 250g brown sugar
- 1/3 a cup of brandy
- ½ a cup of port
- Optional - a 100 gram packet of slivered almonds. Obviously, if you are allergic to nuts or will be serving the mince to people who are, leave them out!
Method:
- In a bowl, combine the dried fruit, mixed peel and apple
- Add the cinnamon, cloves, allspice and nutmeg and mix so the spices are evenly distributed.
- Add the zest and juice of the oranges and lemons and the sugar and stir
- Pour over the brandy and port and stir thoroughly.
- Spoon the mince into sterilized jars and add a splash of brandy over the top (this stops it going mouldy)
- Put a piece of gladwrap over the top of the jar and put the lid on tightly
- Store in a cool, dry place (or in the refridgerator like Roy did if you are in a hot climate) for 3 to 4 weeks.
- Enjoy in fruit mince tarts, cakes, or just as a gift in a jar!