Healthier mincemeat

12 December 2010

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.

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.
Calories: 723 Fat: 3.00g Saturates: 0.00g Total Sugar: 42.00g Salt: 0.10g