This is a recipe for those who want to make a delicious fruit mincemeat for pies this Christmas, and didn’t have time to do it in advance!
2 apples, coarsely grated
1 – 2 pears, chopped finely
grated zest and juice of 1 lemon and 1 orange
2 cups raisins (if you can mix up golden and standard that’s fun, but don’t worry if not).
1 cup currants
1/2 cup candied peel
1 1/2 cups brown sugar (I use jaggery brown sugar for a deeper flavour)
1 – 2 cinnamon sticks
1 tsp mix of cinnamon, allspice and nutmeg
1/2 chopped walnuts or pecans, toasted (optional)
Place everything in a saucepan except the nuts. Bring to a simmer and cook, stirring often, for 20 – 30 mins, or until lovely and dark and unctuous. Allow to cool. Stir in the nuts. Place in a jar and store for up to 2 weeks in the fridge.