Easy Mincemeat

You can use this mincemeat as soon as it’s cool, but it gets better with some age. A jar of it makes for a lovely gift, too.

Hands-on time 10min, plus cooling and (optional) maturing. Cooking time about 15min. Makes about 900g

100g unsalted butter or vegetarian suet

400g mix sultanas and raisins

100g dried cranberries

200g light brown soft sugar

Finely grated zest and juice 1 orange

11/2tsp mixed spice

1 large Bramley apple, about 175g,

coarsely grated (discard core)

50ml Cointreau

1 Mix all the ingredients except for the Cointreau in a large pan. Heat gently until the butter or suet has melted, then simmer gently for 10min, stirring occasionally, until the fruit has plumped and soaked up most of the liquid.

2 Remove pan from heat and stir in the Cointreau. Spoon into warm sterilised jars, lay discs of baking parchment directly on to the mincemeat, then secure the lids tightly. Leave to cool completely, then store in a cool place for up to 6 months. Once open, store in the fridge and use within a week.

PER 1TBSP SERVING 54cals, 0g protein, 1g fat (1g saturates), 10g carbs (9g total sugars), 0g fibre