Fat-free apple and almond mincemeat with brandy

1 hour 30 minutes


  • 450ml of cider
  • 450g of dark brown sugar, soft
  • 450g of cooking apples, cored and chopped - no need to peel
  • 1 tsp ground mixed spice
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1 pinch of ground cloves
  • 175g of currants
  • 175g of raisins
  • 115g of sultanas
  • 110g of candied peel
  • 110g of flaked almonds
  • 1 orange, juice and zest of
  • 1 lemon, juice and zest of
  • 150ml of brandy, or Cognac


Put the cider and sugar into a large saucepan & heat gently until the sugar has completely dissolved
Stir in the rest of the ingredients, except the brandy or cognac and slowly bring to the boil – stirring all the time
Lower the heat and partially cover the saucepan and simmer gently for 30 to 45 minutes. Remove from the heat and leave it to become completely cold
Stir in the brandy or cognac and then spoon into cold, sterilised jars, making sure that the mincemeat is packed down firmly with no space or air bubbles
Cover with tight fitting lids. Store in a cool, dry and dark place for up to one year. Refrigerate after opening