Healthier Fruit Mince  

A luscious, healthier version of fruit mince. I love fruit mince in little pies at Christmas time but I don’t like the really sweet sickly versions, so I’m giving you my recipe here. It’s a lot fruitier and slightly sharp with a hint of sweetness. It’s so easy to make & if you wish, can be use it the day you make it, no need to let it rest for weeks to mature. Having said that it can keep for several weeks, stored in the fridge; How many weeks I don’t know as I use it up too fast!

Fills roughly a 500ml size jar.

1 Apple, approx 150g, grated w skin on 12g hazelnuts, approx 15, de-skinned & roughly chopped
2 teaspoons mixed ground spice or 1 tsp ground cinnamon + ½ tsp ground nutmeg + ½ tsp ground cloves
Pinch of Chinese five spice (optional)
1 heaped teaspoon finely grated fresh ginger
2 unwaxed oranges, zest and juice
1 unwaxed small lemon, zest and juice 100g currants (sulphur dioxide free)
80g dried blueberries (sulphur dioxide free) 80g raisins (sulphur dioxide free)
65g honey
20g/20mls extra virgin olive oil
Add at the end:
2 tablespoons brandy or whiskey (optional)

Pop all the ingredients except the brandy into a saucepan.
Mix well and bring to the boil; as soon as the mixture is boiling turn right down to very low, pop a lid on & gently simmer for 10 minutes to soften the dried fruit & cook the apple.
Stir occasionally to prevent the ingredients sticking to the base.
Gradually all the liquid will get absorbed by the fruit.
After approx 10 minutes, remove from the heat & stir in the brandy (if using). Spoon the fruit mince into a heat proof storage jar/s, the mixture fills a jar approx 500 mls size.
Pack the mince down & cover with a small waxed paper circle to prevent the air getting to the mince.
Alternatively flatten out the top of the mince and pour over a small amount of extra virgin olive oil to cover.
Pop the lid/s on & allow the mince to cool completely.
Store in a cool place or in the fridge.