Dan Lepard's dark rich mincemeat recipe

 

Dan Lepard has been our guest for cooking webchats several times. This is Dan's quick, suet-free mincemeat recipe.

For making your mince pies, use Dan's recipe for easy sweet shortcrust pastry or, if gluten is a problem, gluten-free sweet pastry.

Dark rich mincemeat

  • 2 small dessert apples, peeled, cored and finely diced
  • 1 medium Bramley apple, peeled, cored, grated
  • 300g brown sugar
  • 200g raisins 
  • 100g soft prunes, stoned and chopped
  • 100g dried sour cherries
  • 275g currants
  • 250ml stout or ale
  • 50g unsalted butter
  • 3 tbsp brandy or rum
  • 1 tsp mixed spice
  • grated zest and juice of 1 small lemon

 

  1. Have the dessert apples and all of the dried fruit in a bowl, prepared and ready.
  2. In a large saucepan whisk the stout with the grated Bramley apple, brown sugar, lemon zest and juice.
  3. Bring to the boil, stirring often, and simmer for about five minutes until the apple falls apart.
  4. Add the apple and dried fruit mixture, mixed spice* and butter, and simmer until thick.
  5. Remove from the heat, leave until warm then stir in the brandy.
  6. Leave to cool before using.

You can intensify the spices by adding 1/4 teaspoon each of ground mace, cinnamon and clove.

Extracted from Short & Sweet: The Best of Home Baking, published by Fourth Estate at £25. Copyright © Dan Lepard, 2011. For more Dan recipes go to danlepard.com.
 

Last updated: 18-Nov-2013 at 11:03 AM