Christmas Mincemeat

Mix the first 9 ingredients together in a large bowl.

Stir in the gluten-free flour to coat the fruit.

Stir in the lemon and orange zest and juice.
Preheat the oven to 120°c / 100°c fan oven / gas mark ¼.

Place the mixture into a deep ovenproof dish with the coconut oil and warm in the oven until the fat has melted. Stir well to coat the fruit in the coconut oil.

Take out of the oven and leave to cool. Stir occasionally until cold to ensure the coconut oil coats the fruit.

When the mixture is cold stir in the rum and brandy. Leave the mixture overnight to allow flavours to develop.

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 / 140°c fan oven / 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.