After a short absence I am pleased that we can get back to our Christmas food preparations. Thankfully the mincemeat recipe I want to share with you today is one that can be made only a few days before using. Make, then store in the refrigerator for 2-3 days to allow the flavours to develop.
It’s suet free so low in fat and doesn’t have any added sugar. That said it will still be high in natural sugars and may not suit bariatrics who have had a gastric bypass. I am making it for my family because it is a healthier alternative but I won’t indulge myself…I am fairly intolerant to sugar. I’ll be using it to make little filo purses…my take on a lighter mince pie and will post later this week. For myself, I am also making a filo treat, but this time an apple and cranberry strudel, which I will post tomorrow (it can be made and frozen for Christmas holiday eating).
But first for the mincemeat:
NO ADDED SUGAR FRUITY MINCEMEAT
50g/1/3 cup dried apricots, chopped
50g/1/3 cup dried prunes, chopped
175g/1 cup sultanas/seedless white raisins
50g/1/3 cup currants
1 medium eating apple, peeled, cored and grated
1 tsp grated lemon zest
1 tsp grated orange zest
1/2 tsp ground mixed spice
1/4 tsp ground cloves
3 tbsp brandy, sherry or apple juice
1. Mix all the ingredients together in a bowl. Cover tightly and store in the refrigerator for 2-3 days to allow the flavours to develop.
2. Stir well before using. This quantity makes about 450g/1lb mincemeat to make about 12 deep-fill mince pies.
WLS PORTION: 1/2 ( caution for those who are sugar intolerant!)