As featured in YOU magazine, Medicinal Chef Dale Pinnock’s healthy mince meat recipe with Palmyra Blossom Nectar is the most gorgeous festive treat around!
Mince Pie Filling – MAKES 4 JARS
Ingredients
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500g apples, finely diced with the skin on (golden delicious and pink lady are naturally sweet)
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250g mixture of raisins and sultanas
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100g cranberries or sun-dried cherries
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½ tsp ground cinnamon
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½ tsp ground nutmeg
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½ tsp ground ginger
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zest and juice of 1 medium orange
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100ml fresh apple juice
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1 tsp vanilla bean paste or extract
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50g Palmyra Blossom Nectar – SugaVida (Use PIPPA25 for 25% off)
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50g butter
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1 tbsp brandy (optional)
Method
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Put all the ingredients except the brandy in a heavy pan. Cover and simmer gently for 30 minutes, stirring occasionally.
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Then check and add more apple juice if needed to keep the mixture plump and moist. Simmer for another 30 minutes.
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Take off the heat and cool. Add brandy if liked, and decant into sterilised jars.
