Cherry mincemeat
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Easy - November 2021
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Makes around 1.7kg -
Hands-on time 20 min, plus macerating and cooling time
Debora Robertson’s cherry mincemeat makes a zesty, fruity mince pie filling and is vegan-friendly to boot. Perfect for Christmas food gifts.
Once your mincemeat has had time to mature and develop those delicious fruity flavours, use it to make a round of our classic mince pies.
Nutrition: per serving
- Calories
- 75kcals
- Fat
- 1.3g (0.1g saturated)
- Protein
- 0.9g
- Carbohydrates
- 13.5g (13.4g sugars)
- Fibre
- 0.7g
- Salt
- 0.1g
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delicious. tips
Debora says: “I prefer a mincemeat without suet because I think the flavour is brighter and vegetarians can eat it too. The method for my mincemeat is inspired by River Cottage’s Pam ‘The Jam’ Corbin, who uses plum purée. I use apple purée and load up the cherries shamelessly. This makes around 1.7kg so you’ll need to sterilise the jars and start the soaking the day before cooking.”
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