Fig, apple and walnut mincemeat with Calvados
Howard's suet-free mincemeat recipe is simple and quick to achieve, packed with figs, raisins, walnuts and apple.
Ingredients
- 75 ml of elderberry port
- 75 g of soft dark brown sugar
- 1 Bramley apple, peeled, cored and grated
- 75 g of dried figs, chopped
- 75 g of raisins
- 30 g of currants
- 2 tsp ground mixed spice
- 30 g of walnuts, roughly chopped or broken
- 2 tbsp of date syrup
- 75 ml of Calvados
Instructions
- 1
Pour the port into a large pan. Place the pan over a low heat, add the sugar and wait for it to dissolve
- 2
Stir in the apple, figs, raisins, currants and mixed spice. Bring to a vigorous simmer and leave for around 15 minutes to allow the apple to soften and the liquid to be absorbed by the dry ingredients
- 3
Add the walnuts and date syrup, stir until thoroughly combined. Remove the pan from the heat and pour in the majority of the Calvados
- 4
Add the mixture to a sterilised jar and leave to cool before adding the rest of the Calvados, sealing with a tight fitting lid
Cook it from the original
This recipe comes from greatbritishchefs.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on greatbritishchefs.com