I know I’ve written about mincemeat before, but we’ve been on a bit of a dietary adventure over the past six months, eating a low carb/high fat diet to alleviate Chris’s Type 2 diabetes – and it’s worked! So we’ve been thinking about adapting many of our favourite recipes to cut down on the carbohydrates. This version of mincemeat contains only 50g of added “half and half” sucrose/stevia. It is not low-calorie, as the dried fruits contain high levels of fructose, but this is absorbed more slowly than other sugars and so is better for diabetics. In any case there’s only a heaped teaspoon of mincemeat in a mince pie anyway. Oh, and it’s also suitable for vegans as it contains no animal products.
- 200g vegetable suet
- 300g cooking apple, peeled and grated
- 50g whole almonds, chopped into slivers
- 200g dried apricots, chopped small
- 140 g raisins
- 300g sultanas
- 225g currants
- 150g dates
- 150g prunes
- 50g brown sugar with stevia (by Tate & Lyle)
- 4 teaspoons mixed spice
- 1 teaspoon grated nutmeg
- Zest and juice of 2 lemons
- Zest and juice of 2 large clementines
- 6 tablespoons brandy
Put the dates and prunes into a food processor and blitz to a paste. Put in a big ovenproof bowl with all the other ingredients except the brandy, and mix it all together thoroughly. Leave it overnight, covered in a cloth. In the morning, take off the cloth, stir the mixture well and cover it loosely with a piece of foil. Place the bowl in a very low oven (gas mark 1/4, 110 degrees C) for 3 hours, then take it out of the oven. As it cools, give the mixture a stir occasionally. When it’s completely cooled down, stir in the brandy (be generous – and maybe add a splash of Pedro Ximenez sherry as well; after all, it is Christmas…) and mix well, then spoon into sterilised jars and seal with acid-proof lids and wax discs, or parfait jars with rubber seals.
This makes just under 3kg of mincemeat (about 6 normal sized jamjars).