Mincemeat sem gordura com maçã, amêndoas e brandy

Ingredientes

• 450 ml of cider
• 450 g of dark brown sugar, soft
• 450 g of cooking apples, cored and chopped - no need to peel
• 1 tsp ground mixed spice
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• 1 pinch of ground cloves
• 175 g of currants
• 175 g of raisins
• 115 g of sultanas
• 110 g of candied peel
• 110 g of flaked almonds
• 1 orange, juice and zest of
• 1 lemon, juice and zest of
• 150 ml of brandy, or Cognac

Modo de preparo

1. 1

   Put the cider and sugar into a large saucepan & heat gently until the sugar has completely dissolved

2. 2

   Stir in the rest of the ingredients, except the brandy or cognac and slowly bring to the boil – stirring all the time

3. 3

   Lower the heat and partially cover the saucepan and simmer gently for 30 to 45 minutes. Remove from the heat and leave it to become completely cold

4. 4

   Stir in the brandy or cognac and then spoon into cold, sterilised jars, making sure that the mincemeat is packed down firmly with no space or air bubbles

5. 5

   Cover with tight fitting lids. Store in a cool, dry and dark place for up to one year. Refrigerate after opening