Delicious UK - (11)November 2020

Rum&pineapple

mincemeat

MAKESABOUT1KG.HANDS-ONTIME 15 MIN,

SIMMERINGTIME 30 MIN,PLUSCOOLING

MAKE

AHEAD

Spoon the warm mincemeat

into sterilised jars (see

deliciousmagazine.co.uk/

how-to-sterilise-jars), press a disc

of waxed paper on top, then seal,

leave to cool and store in the fridge

for up to 1 month.

FOOD

TEAM’S

TIP

As our recipe contains

butter, it won’t keep for

quite as long as traditional

mincemeat, which is generally

made with suet.

• 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


• ½ 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

1 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.

2 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).

PER TBSP 41kcals, 0.5g fat (no

saturated), 0.4g protein, 8.4g carbs

(8.4g sugars), trace salt, 0.4g fibre

THE
delicious.
2020
UPDATE