SOooooh this is really my favourite time of the year! I love Christmas and all the bells, whistles and lights that go with it. To get this years Christmas off to the right start we need to learn to make homemade fruit mince. Honestly it is just so easy and way way…way tastier. In my pre-paleo days I use to buy it from the supermarket but even for me it was too sweet (blush at the thought of my sweet tooth), so I would add a tin of baking apples and mix it all together. This recipe is based on my old ways of using apple to break the sweetness so that it not only injects a lovely sour taste to the sweet raisins, but will also add bulk the whole mixture.
Bramley apples are my preferred choice as they cook down beautifully and quickly but still have the sourness of a Granny Smith. If you can’t get your hands on Bramley apples, then by all means substitute with Granny Smiths which are readily available pretty much everywhere.
I like to make up mince pies using the pastry dough from my galette recipe, then I roll it out and line a tart pan, pop the fruit mince in and bake for 45min. The result is a delicious Christmas mince tart.
In a pot, heat up the coconut oil then caramalise the diced apples until golden brown. Stir in orange zest and juice and leave to cook down slightly.
Add the raisins and cranberries
then add spices, and brandy if you are feeling brave
Give it a good stir, turn down the heat on the stove
Cover the pot and leave to simmer until the raisins are plump and soft, about 20-30min. Try not to over stir or else it breaks up the softened raisins and can turn it into a mushy paste.
- 2 small or 1 large Bramley or Granny Smith apples - cored and diced
- 2 Tbsp coconut oil
- 1 large orange - zest and juice
- 1 1/2 cups organic sultana or raisins
- 1/4 cup organic raisins
- 1/4 cup water - or more if it looks very dry
- 2 Tbsp brandy - optional
- 1 Tbsp chia seeds
- 1 tsp ground cinnamom
- 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- Heat a med sized pot on the stove over a high heat.
- Melt the coconut oil and fry the apple chunks until beautifully caramised.
- Add the orange zest and juice and mix well.
- Turn down the heat to a med -low temp and stir regularly (I put my stove on 5).
- Once the apple has cooked down and started to break up slightly, add the rest of the ingredients (if using granny smith it may take longer).
- Mix everything together, turn the heat down even further (i go to 3) cover and leave to simmer for about 20-30min.
- Stir once or twice, but not too often as the raisins can turn to a paste if overworked.
- It is ready when the raisins are plump, moist and taste delicious