Pink Lady Christmas Mince Meat
Makes 4 x 450g jars
Ingredients:
- 1kg Pink Lady apples (to make 700ml puree)
- Finely grated zest and juice of 3 oranges (you will need 200ml juice)
- 500g Pink Lady apples, peeled, cored and chopped into 1cm cubes
- 200g currents
- 200g raisins
- 100g sultanas
- 100g crystallised stem ginger
- 100g orange marmalade
- 250g demerara sugar
- ½ tsp ground cloves
- 2 tsp ground ginger
- 2 tsp cinnamon
- ½ tsp ground nutmeg
- 100ml gin
- 100g chopped walnuts (or almonds)
Method:
- Peel, core and chop 1kg apples, then put into a saucepan with orange juice. Cook gently till tender, 20 minutes. Blend to puree in a food processor. You should end up with 700ml apple puree.
- Put the puree into a bowl and add all the other ingredients, except gin and 500g cubed apples (reserve these for cooking).
- Mix well, then cover and leave to stand for 12 hours.
- Preheat oven to 130’C.
- Put mincemeat in a large baking dish and bake covered for 1½ hours.
- Add cubed apples and bake uncovered for a further 1hour.
- Stir in gin, spoon into warm, sterilized jars, making sure there are no air pockets.
- Seal jars and store in a dry, dark, cool place until Christmas.
- Use within 12 months. Perfect paired with our Pink Lady® Christmas Apple Mince Pies recipe