Fills a 500ml jar
This raw mincemeat recipe differs from the tradition as it doesn’t include suet and requires no heating in the oven or on the stove. By keeping it raw, it does reduce the shelf life, however, I love the crunchy texture of the fruit and nuts which would soften when cooked.
This recipe can be used to make mince pies or could be used creatively in other ways such as on top of your porridge or stirred through yogurt.
Mince pie for breakfast?
This mincemeat works really well stirred through porridge. With a combination of nuts, fruit and spices, it's like having a mince pie for breakfast!
Ingredients
1 apple, grated
100g raisins
60g dried cranberries
zest of 1/2 orange, juice of 1
1/2 tsp mixed spice
1 tsp cinnamon
1 tbsp fresh ginger, finely chopped
70g mixed nuts, roughly chopped
step 1
In a medium bowl, mix all of the ingredients until evenly combined.
step 2
Transfer into a sterilised jar.
Notes
- I don’t peel the apple because the skin doesn’t affect the recipe, it adds fibre and would otherwise be wasted.
- Add another 1/2-1tsp of cinnamon if you like it extra spicy.
- To get bursts of heat throughout the mixture, I chop some of the ginger into bigger pieces.
The same applies for the nuts, I leave some chunkier to vary the texture. I used hazelnuts, peanuts, walnuts and almonds (of course use whatever you prefer).
Allergens: nuts, peanuts
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