Rum and pineapple mincemeat
- November 2020
- Makes 1kg
- Hands-on time 15 min, simmering time 30 min, plus cooling.
This rum and pineapple mincemeat adds a tropical twist to your Christmas baking recipes. The mincemeat gets better with maturing, so make a batch – or two on Stir-up Sunday. A simple pot, labelled and tied with raffia or ribbon, makes a meaningful gift.
You could also use it to make one of the other sweet treats in our mince pie recipe collection. Wrap in baking paper or tissue, and tie with a bow and label with an eat-by date.
- 0.5g fat (no saturated)
- 8.4g (8.4g sugars)
- Finely grated zest and juice 2 clementines or satsumas
- 250g bramley cooking apples, peeled and grated
- 75g butter
- 6 tbsp spiced rum
- 500g mixed dried fruit
- 100g dried pineapple pieces
- 1⁄2 tsp each ground cinnamon, ginger and allspice
- 1 heaped tsp ground mixed spice
- Grating fresh nutmeg
- 150g unrefined light muscovado sugar
- 50g blanched almonds, toasted in a dry pan, then finely chopped
- Put the citrus zest and juice in a pan with the grated apple. Stir well. Add the butter, rum, dried fruit, pineapple and spices, then cook over a low heat, stirring frequently, for about 30 minutes until the apple has broken down, the dried fruit is plump and all the liquid has evaporated.
- Remove from the heat, then stir in the sugar and chopped almonds until the mixture is glossy and the sugar has dissolved. Spoon into sterilised jars while still warm, then seal and cool (see Make Ahead).
As our recipe contains butter, it won’t keep for quite as long as traditional mincemeat, which is generally made with suet.
Spoon the warm mincemeat into sterilised jars, press a disc of waxed paper on top, then seal, leave to cool and store in the fridge for up to 1 month.
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