Gluten-free mince pies
These deliciously crunchy, crumble-topped mince pies cater for gluten-free and egg-free diets. Perfect with a cup of tea or glass of mulled wine
Fruity mincemeat with almonds
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes just over 3 x 450g/1lb jars
Skip to ingredients
- 4 Bramley applespeeled, cored and grated
- 350g light muscovado sugar
- zest and juice 1 orange
- zest and juice 1 lemon
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp allspice
- 100g dried cranberries
- 100g sultanas
- 100g raisins
- 100g currants
- 100ml brandy
- 85g flaked almond
- 100g shredded suetor light shredded vegetable suet
Nutrition: per serving
- kcal80
- fat3g
- saturates1g
- carbs13g
- sugars13g
- fibre1g
- protein1g
- salt0.01glow
Method
step 1
Put the grated apple and any juices, sugar, and orange and lemon zests and juices into a large saucepan. Bring gently to a simmer, stirring until the sugar has melted. Turn off the heat and stir in the spices, dried fruit and brandy. Set aside until cool.
step 2
Once cool, stir in the almonds and suet. Divide between sterilised jars or plastic containers for the freezer. Will keep unopened in the fridge for up to 3 months, or freeze for up to 6 months.
