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Easy Slow Cooker Mincemeat with Ginger
A fruity and delicious mincemeat recipe, ideal for Christmas mince pies and other festive treats. The added ginger in syrup makes a nice change, it doesn't dominate but adds a little zing!
Ingredients
- 450 grams peeled cored, chopped apples (use cooking apples or other sharp flavoured apples)
- 800 grams mixed dried fruit the kind that contains mixed peel
- 100 grams dried cranberries
- 100 grams dried apricots snipped into small pieces with scissors
- 100 grams glace cherries washed and quartered
- 60 grams preserved ginger in syrup cut into small dice
- 60 grams chopped almonds
- 225 grams dark brown sugar
- 225 grams vegetable suet
- Grated zest and juice of 2 lemons
- Grated zest and juice of 2 oranges
- 2 teaspoons ground ginger
- 1 teaspoon mixed spice
- 1 teaspoon cinnamon
- 1/2 teaspoon grated nutmeg
- 150 millilitres brandy or additional orange juice
Instructions
- Place all the ingredients into your slow cooker, with 75 ml of the brandy (or orange juice).
- Cook on High for 1 hour.
- Turn the slow cooker down to Low and cook for 1 hour.
- Sterilise the jars (see notes)
- Once cooked, stir in the rest of the brandy.
- Fill the sterilised jars.
Notes
There are many ways to sterilise your jars. You can put them through the dishwasher but I like to wash and rinse my jars and metal lids (do not dry) place them on a baking sheet into the oven and set to 100 C.
Lleave for at least 20 minutes or until all the water has evaporated. Take them out and let them cool slightly before filling with the mincemeat.
Seal and store in a cool dark place. Once opened store in the fridge.
I filled most of my mincemeat into one 1.5 l clip top lid and keep it in the fridge so I can spoon out what I need.
Nutrition
Serving: 1jarCalories: 1103kcalCarbohydrates: 173gProtein: 8gFat: 42gSaturated Fat: 20gCholesterol: 26mgSodium: 138mgPotassium: 1383mgFiber: 18gSugar: 138gVitamin A: 702IUVitamin C: 9mgCalcium: 312mgIron: 5mg