260.Mincemeat Recipe: Low Fat, Low Sugar


makes 1 lb mincemeat

1 lemon

2 oz / 50g sultanas

2 oz / 50g raisins

2 oz / 50g currants

2 oz / 50g apples with cores removed

2 oz / 50g suet

2 oz / 50g molasses

¼ teaspoon mixed spice

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/2 teaspoon ground cinnamon

1/4 teaspoon ground mace

1 fl oz / 30 ml brandy

  • Cook the lemon, peel and all, in a little water until soft, then chop finely in a food processor.
  • Put all the remaining fruit and suet in small quantities through a food processor to chop quite finely.
  • Mix all the processed fruit together with the lemon, suet and spices and molasses.
  • Mix in the brandy, cover the bowl and leave to stand for 24 hours. Mix again before pressing into jars.
  • Keep at least two weeks before using.
Serve mincemeat
  • with baked apples.
  • with low-fat yogurt.
  • as a spread on wholemeal bread or any of the cakes in this book.
  • as a hot sauce on Christmas pudding.