Christmas Recipe by Donna Crous

When used with a ready made puff pastry, this mincemeat makes the most delicious mince pies.

Ingredients :

2 small Granny Smith apples, washed and grated (include the peel as it is really nutritious)
2 tbsp coconut oil
1 large orange zest and juice (about 250ml of juice)
300g South African sultanas and or raisins
1-2 tbsp raw local honey
2 tsp ground cinnamon
1 tsp ground ginger
1 tsp ground nutmeg
1/4 tsp ground cloves
60ml water

2 tbsp brandy (optional)

Method :

  1. Heat a medium sized pot on the stove over a medium to high heat.
  2. Melt the coconut oil and fry the apples for a minute to soften.
  3. Add the orange zest and juice and mix well.
  4. Turn down the heat to low.
  5. Add the rest of the ingredients – except the brandy.
  6. Mix everything together, cover and leave to gently simmer for about 20-30 minutes.
  7. Stir once or twice, but not too often as the raisins can turn to a paste if overworked.
  8. It is ready when the raisins are plump and soft.
  9. Stir through the brandy, adding more if desired.
  10. Leave to cool, then store in a jar in the fridge.

Cook’s tip: Add 200g crushed walnuts or pecans for a nutty crunchy taste.