Homemade Mincemeat / Mince Pie Filling Low Sugar
This is a reduced sugar variant and it makes about 1.5kg (about 5 standard Chivers jam jars) of mincemeat.
There are a lot of ingredients involved, but really I do make do with whatever I have in the kitchen (or can get hold of) as long as they make up the total weight:
100g unsalted butter
80g brown sugar
250ml orange juice
2 tablespoons red wine vinegar (optional)
2 tsp ground mixed spice
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
250g bramley apples, peeled, cored and finely chopped
200g dried black currants
200g Glazed cherries
80g chopped almond
100 Black raisins
200g golden raisins
200g candied peel, chopped
The preparation is really straightforward:
- Cook the butter, brown sugar, orange juice and the spices together in a saucepan on low heat, stirring constantly, till the butter has melted and the mixture is smooth.
- Add in the chopped apples and cook until it is soft, then add in the rest of the ingredients.
- Bring to the boil then continue to simmer until liquid is almost gone and the mixture is sticky.
- Leave to cool and spoon into sterilised jars. Can be kept for up to a month until it's required. Of late, I have opted for yoghurt tubs as they can store more at a time and are easier to scoop the content out.
Surely, white sugar can be used, but I just prefer brown sugar 😊
If these are not served to children, we may also add about 150ml or brandy or whisky while it's still hot. This will also allow you to keep it for up to 6 months before use.