Traditional British Boozy Mincemeat Fat Free
Celebrate the festive season with this *Traditional British Boozy Mincemeat* that's as rich in flavor as it is light on guilt! This fat-free twist on a Christmas classic combines an irresistible medley of dried fruits—including raisins, currants, sultanas, and cranberries—with the zesty brightness of fresh orange and lemon. Sweetened with dark brown sugar and gently spiced with cinnamon, mixed spice, and nutmeg, every spoonful bursts with holiday warmth. The addition of grated cooking apples adds a natural creaminess, while a generous splash of brandy or rum gives this mincemeat its signature boozy kick. Slow-cooked to perfection and stored in sterilized jars, it matures beautifully over time, making it ideal for festive bakes like mince pies or as a luxurious topping for desserts. Perfect for those looking for a traditional yet healthier holiday indulgence, this fat-free mincemeat is sure to become a cherished part of your seasonal repertoire!
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Recipe Information
Ingredients
- 200 grams Raisins
- 200 grams Currants
- 200 grams Sultanas
- 100 grams Dried cranberries
- 100 grams Dried apricots (chopped)
- 175 grams Dark brown sugar
- 1 whole Zest of orange
- 1 whole Zest of lemon
- 1 whole Juice of orange
- 1 whole Juice of lemon
- 2 medium Cooking apples (peeled, cored, and grated)
- 2 teaspoons Ground mixed spice
- 1 teaspoon Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 100 milliliters Brandy or rum
- 0.5 teaspoons Almond essence (optional)
Instructions
In a large mixing bowl, combine the raisins, currants, sultanas, dried cranberries, and chopped dried apricots.
Add the grated zest and juice of one orange and one lemon to the bowl.
Stir in the grated cooking apples, ensuring they are evenly distributed among the dried fruits.
Sprinkle the dark brown sugar over the mixture, followed by the ground mixed spice, ground cinnamon, and ground nutmeg.
Thoroughly combine the ingredients, ensuring the spices and sugar coat all the fruit evenly.
Transfer the mixture to a large, heavy-bottomed saucepan or pot.
Set the pot over low heat, stirring occasionally for about 10 minutes, until the sugar has dissolved completely.
Increase the heat slightly and cook gently, stirring frequently, for 90 to 120 minutes. The fruit will soften, and the mixture will begin to thicken.
Remove the saucepan from the heat and allow the mixture to cool slightly for about 15 minutes.
Stir in the brandy or rum, along with the almond essence if using, ensuring the alcohol is fully incorporated into the mincemeat mixture.
Spoon the finished mincemeat into sterilized jars while still warm, leaving a small gap at the top.
Seal the jars tightly and store in a cool, dark place for at least one week to allow the flavors to mature. The mincemeat can be kept for up to 6 months.
Nutrition Facts
Calories |
3407 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.7 g | 5% | |
| Saturated Fat | 0.8 g | 4% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 260 mg | 11% | |
| Total Carbohydrate | 822.1 g | 299% | |
| Dietary Fiber | 47.6 g | 170% | |
| Total Sugars | 688.7 g | ||
| Protein | 25.1 g | 50% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 683 mg | 53% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 6102 mg | 130% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
