If you are looking for a healthy or vegetarian recipe for you mince pies this Christmas, then this recipe by the Healthy Chef, Teresa Cutter fulfills the brief.
This recipe doesn’t use suet so it’s perfect for vegetarians, and it doesn’t leave that greasy feeling some mincemeats leave in your mouth. Teresa states that the taste comes from the choice of apple you chose to include in the recipe, it really does need to be a sweet variety such as Golden Delicious or Pink Lady. She says that you will need to keep a close eye on the ingredients as they are bubbling away, and if the apple juice evaporates too quickly then add some more, as the mincemeat needs to be plump and juicy. Keep stirring to make sure that it doesn’t stick to the bottom of the pan.
500 g (17 1/2 oz) apples, finely diced with the skin (golden delicious, pink lady) are naturally sweet and delicious
250 g (8 3/4 oz) raisins
100 g (3 1/2 oz) cranberries or sun-dried cherries
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
1 orange (you will need the zest from ½ orange)
500 ml (2 cups / 17 1/2 fl oz) fresh apple juice
1 teaspoon vanilla bean paste or extract
Combine the apples, raisins and cranberries into a pot.
Add the apple juice, cinnamon, nutmeg, ginger, vanilla and the zest from 1 orange.
Cover the pot and simmer over a gentle heat for 30 minutes, making sure to stir every now and then. Make sure not to boil too fast, just a slow gentle simmer.
Add more apple juice if need to keep the mixture plump and moist then simmer for another 30 minutes.
Turn off the heat and allow to cool. Now at this stage your fruit mince will be ready to enjoy – but for those who want to add that festive cheer, you can stir through a generous splash of calvados (apple brandy).
Your fruit mince is now ready and it’s delicious made into pies, tarts or folded into Christmas Baked muffins.
If you would like to see more recipes by Teresa then please follow this link.