Getting ready for Christmas: Gluten Free Mincemeat

I love the run up to Christmas and it starts with our Christmas baking. Cheesy Christmas music is a must. My youngest son joining in for the first time.

We started this year with mincemeat, making double the usual amount after running out last year.

I used to just mix all the ingredients together, put into jars and leave until needed but a couple of years ago I found the apple had fermented so I now follow Delia’s advice and warm up the mixture to melt the fat so it coats the fruit.

I always use vegetable suet in my mincemeat as I find beef suet sometime solidifies once the mince pies are cooked and cold. Gluten free vegetable suet is available from whole food shops. I used Community Foods. If this is hard to find I would use white vegetable fat as we are going to melt it anyway.

If you want to use beef suet, you can buy this fresh from some butchers which can be grated or blitz in a food processor.

This recipe makes enough to fill 5 jam jars.

The Recipe

200g raisins
200g sultanas
200g currants
200g wheat free mixed peel
2 cooking apples, peeled and chopped finely
200g gluten free vegetable suet or white vegetable fat (Trex)
200g Demerara sugar
1 lemon, zest and juice
1 orange, zest and juice
2 tsp mixed spice
pinch salt
25ml rum
25ml brandy

The Method

Mix all the ingredients except the rum and brandy in a large bowl. Cover and leave overnight for the flavours to develop.

Preheat the oven to 120°c / gas mark ¼. Place the mixture into a deep ovenproof dish and warm in the oven until the fat has melted.

Take out of the oven and leave to cool, stirring occasionally. When cold stir in the rum and brandy.

To sterilise the jars – clean five glass jars in hot soapy water and dry with a clean towel. Place the jars in a moderate oven (160°c / 325°f / gas mark 3) for five minutes to ensure they are sterilised.

Fill the jars with the mincemeat while the jars are still hot.

Cover with a plastic coated lid. The fruit can corrode a metal lid.

Tags: , , , , , ,

Comments are closed.