Mince pies recipe for 4 - 8 people, takes only 20 mins; recipe has almond, candied peel, bramley apple, stem ginger, glace cherry, pineapple, raisin, suet, light muscovado sugar, ginger, orange and brandy.
Blitz 'n' blend mincemeat
Course: Mince pies
Servings
4 - 8
servings
Prep time
20 mins
Ingredients
- Almond: 50g blanched almond
- Candied Peel: 100g candied peel
- Bramley Apple: 1 Bramley apple, peeled, cored and chopped into large chunks
- Stem Ginger: 50g stem ginger, plus 2 tbsp syrup from the jar
- Glace Cherry: 50g glace cherry
- Pineapple: 50g ready-to-eat dried pineapple
- Raisin: 225g each of sultanas/ raisin /currants
- Suet: 140g shredded suet
- Light Muscovado Sugar: 225g light muscovado sugar
- Ginger: 1/4 tsp each powdered ginger /mixed spice/nutmeg
- Orange: grated zest and juice of 1 orange
- Brandy: 150ml brandy or dark rum
Directions
- In your food processor, pulse the almonds, peel, apple, ginger, cherries and pineapple together until finely chopped (but not mushy), then tip into a large bowl. In batches, pulse the sultanas, raisins and currants until just chopped a little bit then add to the bowl.
- Sprinkle the suet and sugar, salt and spices over all the chopped fruit and mix well. To mix, squelch through fingers. Pour over the ginger syrup, orange juice and zest and alcohol, then mix again. Spoon the mixture into sterilised jars and keep until needed.
