This is a delicious fruit and nut filling for traditional British mince pies. I should have probably started earlier, as it tends to taste better with time, but it is what it is. This is the first year I am making the mincemeat for the mince pies, couldn’t find any Robertsons anywhere, I left it too late... Our house smells absolutely amazing!
2/3 cup (125g) turbinado sugar
½ cup (125ml) dry cider
2 apples, peeled, cored and roughly cut into cubes
¼ tsp ground cloves
¼ tsp ground nutmeg
¼ tsp ground ginger
¼ tsp ground cinnamon
1 cup (125g) currants
3/4 cup (125g) golden raisins
¼ cup (30g) dried cherries, roughly chopped
1 Tbsp candied ginger, finely chopped
¼ cup (35g) blanched almonds, finely chopped
½ orange rind, finely chopped rind
2 Tbsp fresh orange juice
3 Tbsp brandy
- In a large saucepan, dissolve the sugar in the cider on low heat. Add and combine the rest of the ingredients, except for the brandy. Simmer for 30-45 minutes until apple is soft.
- Using a wooden spoon, break up the apple into smaller pieces. Remove from heat, but keep the lid on and let cool.
- When cooled completely, stir in the brandy. Spoon into a sterilized jar and store in the fridge for two weeks.