Fat-free apple and almond mincemeat with brandy

serves 20
1 hour 30 minutes

Ingredients

  • 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

Method

1
Put the cider and sugar into a large saucepan & heat gently until the sugar has completely dissolved
2
Stir in the rest of the ingredients, except the brandy or cognac and slowly bring to the boil – stirring all the time
3
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
4
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
5
Cover with tight fitting lids. Store in a cool, dry and dark place for up to one year. Refrigerate after opening