Fat free mincemeat

    8 hours 30 min

    Don't just keep this for mince pies at Christmas - it's delicious stirred into ice cream or Greek yogurt. I also mix it with poached apples for a lovely sweet pancake filling.


    Dorset, England, UK
    14 people made this

    Serves: 18 

    • 125g soft brown sugar
    • 150ml water
    • 1 cinnamon stick
    • 1 large strip lemon zest
    • 120ml dark rum or brandy
    • 100g glace cherries
    • 50 to 75g candied orange, diced
    • 250g raisins
    • 120g currants
    • 150g sultanas

    Prep:15min  ›  Cook:15min  ›  Extra time:8hr cooling  ›  Ready in:8hr30min 

    1. Gently dissolve sugar and water in a saucepan. Add cinnamon stick and lemon zest; bring to the boil, then simmer for 5 minutes. Cool overnight.
    2. Remove cinnamon stick and lemon; stir in rum or brandy.
    3. Wash sweet syrup off the glace cherries; slice into quarters. Add to syrup along with diced candied orange, raisins, currants and sultanas. Bring to the boil; remove from heat and set aside to cool.
    4. Spoon into clean, warm jars and seal. Best to leave for 3 or 4 days before using for a deeper flavour.

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