Make gluten free mincemeat
To sterilise the jars when the mincemeat is cold: wash the jars thoroughly in the dishwasher or wash in hot water with washing up liquid, then rinse thoroughly, if washing by hand dry them thoroughly with a clean cloth. Place them on a baking tray or oven rack put into a medium oven 180 °C, for 5 or 6 minutes. Now they are ready to fill.
- 1 LB (454 g) cooking apples, cored and grated or chopped into small dice (leave the skin on)
- 2oz (50 g) Dunnes flaked or nibbed almonds
- 4 level tsp of mixed spice
- ¾ level tsp ground cinnamon
- ¼ level tsp freshly grated nutmeg
- 8 oz (200g) shredded suet or vegetarian suet
- 8 oz (200g) Dunnes raisins
- 8 oz (200g) Dunnes sultanas
- 8oz (200g) Dunnes currants
- 8oz (200g) whole mixed candied peel, finely chopped
- 12oz (300g) soft dark brown sugar
- grated zest and juice 2 oranges
- grated zest and juice 2 lemons
- 2 measures of brandy
- Cover the bowl and leave the mixture in a cool place overnight. This enables the flavour to develop.
- The next day, pre-heat the oven to 100°C. Cover the bowl loosely with aluminium foil and place it in the oven for 2hours. The suet will have melted and look like it has separated from the fruit, this is ok, you will stir it back into the mixture as it cools. This will help the suet to coat all the fruit
- When the mincemeat is totally cold given it a final stir through while adding the brandy.
- Spoon into sterilised jars, cover with discs of baking parchment, and seal. The mincemeat will keep for a long time in a cool dark place.
- Make pastry for mince pies and freeze, the pastry or if you have made your mincemeat in advance, make up the mincemeat pies and freeze them uncooked.
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All recipes are created by Frances Buckley MSc.
Licenced food safety trainer. MSc in Applied Culinary Nutrition.
Currently Technical Food Advisor at Coeliac Society of Ireland.