Healthier mincemeat
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
Makes 6 jars
Per jar: 723kcal, 6g protein, 11g fat, 162g carbohydrate
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
Per jar: 723kcal, 6g protein, 11g fat, 162g carbohydrate
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
Method
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.
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