Pear & ginger mincemeat


Fills 18 pies

125g unsalted butter
200g light brown sugar
500g dried mixed fruit
150g stem ginger, finely chopped
50g dried cranberries
60g chopped almonds
2 ripe pears, peeled and cut into 1cm
Zest and juice of 1 orange
2 tsp ground cinnamon
2 tsp mixed spice
½ tsp ground nutmeg
250ml brandy (optional)

  1. In a large saucepan, combine all the ingredients except the brandy, if using.
  2. Heat gently until the butter and sugar have melted, then simmer over a low heat, stirring occasionally, for 10 minutes. Remove from the heat and set aside to cool completely.
  3. Stir through the brandy, if using, then spoon the mincemeat into sterilised jars and seal tightly.
  4. Label and store in a cool, dark place for up to six months. Once open, store in the fridge for up to one week.

Per serving: 347kcals, 14.5g fat (8.1g saturated), 53.3g carbs (27.9g sugars), 3.9g protein, 4.1g fibre, 0.097g sodium