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!
3.58 from 7 votes
Prep Time 10mins
Cook Time 2hrs
Total Time 2hrs10mins
450gpeeledcored, chopped apples (use cooking apples or other sharp flavoured apples)
800gmixed dried fruitthe kind that contains mixed peel
100gdried apricotssnipped into small pieces with scissors
100gglace cherrieswashed and quartered
60gpreserved ginger in syrupcut into small dice
225gdark brown sugar
Grated zest and juice of 2 lemons
Grated zest and juice of 2 oranges
150mlbrandyor additional orange juice
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.
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.