Mincemeat is usually made with suet, which is high in saturated fat, and plenty of sugar and alcohol. This healthier version is just as delicious, but has half the sugar content and no saturated fat. If possible, this mincemeat needs to mature for at least two weeks before using. Once sealed, it can keep for at least a year.
Ingredients (Serves 4)
- 350g seedless raisins
- 225g sultanas
- 225g currants
- 110g cut mixed peel
- 110g chopped dried prunes
- 175g soft brown sugar
- 450g cooking apples, cored, peeled and grated
- 6 tbsp low-sugar marmalade
- Grated rind and juice of 2 oranges
- Grated rind and juice of 2 lemons
- 50g chopped almonds
- 50g chopped pecan nuts
- 1 tbsp mixed spice
- 1 tsp freshly grated nutmeg
- 150ml apple juice
In a large ovenproof bowl, mix together all the ingredients apart from half the apple juice. Cover and leave to stand overnight.
Next day, preheat the oven to 110°C/Gas Mark ¼.
Cover the bowl with foil and place in the oven for about 3 hours. Allow to cool, then mix in the rest of the apple juice and put into sterilised jars.