This is definitely not a traditional mincemeat recipe (which uses suet and fewer varieties of dried fruit) but no one in my family seems to be complaining.
- 500g apples (about 2 large or 3 medium)
- 250g coconut oil
- 250g raisins
- Any 500g combination of the following (these are the quantities I use):
- 150g mixed peel
- 50g crystallised ginger (chopped)
- 200g currants
- 100g dried cranberries
- 300g brown sugar
- ½ tsp each of ground nutmeg, ground cloves, all spice, cinnamon and sea salt
- ½ cup of brandy (more or less...)
Peel apples and slice thinly. Simmer in a small amount of water until soft. Cover and leave overnight.
Melt coconut oil. Mix apples and dry ingredients together and then pour the coconut oil over everything and mix quickly (while the oil is still warm). Store in air tight container for at least 6 weeks to allow flavours to mellow.
We use it with shortcrust pastry to make christmas mince pies.
Lucy Kebbell with her partner Paul and daughter Estella