I got this recipe from a lovely cookbook in the British Library many years ago. The book was so good that I photocopied it from end to end but unfortunately didn’t copy the cover page. Strangely enough nowhere inside was the name of the book written. So I’m at a complete loss as to who the author of this wonderful fruit mincemeat recipe is.
The recipe is not very boozy and although the original recipe had brandy in it I put rum instead. I’ve also changed the quantities of some of the fresh and tinned fruits in it.
This makes an excellent gift for someone who likes to bake. You can make mince pies, marzipan mince tarts, mince muffins: the delicious list is endless. Fruit mincemeat is usually made at Christmas time but since here in Ahmedabad all the fresh fruits are still in season, I decided to give it a go.
So here is the recipe.
Makes 1 kg
450 gms mixed dried fruit such as raisins, candied peel, candied ginger, cranberries, currants
25 gms glacé cherries, chopped
25 gms blanched almonds, chopped
1/4 teaspoon ground cinnamon, grated nutmeg, ground cloves and mixed spice
Grated zest and juice of 1 lemon and half orange
55 gms soft brown sugar
55 gms butter
55 gms tinned pineapple, chopped
1 banana, chopped
1 dessert apple, grated
100 gms grapes, halved
2 tablespoons rum
1 Put the dried fruit, cherries, almonds, spices and zest and juice into a mixing bowl and leave to soak for 2 to 3 hours.
2 Stir in the sugar.
3 Melt the butter in a large saucepan, and on high heat toss the fresh and tinned fruit for 2 to 3 minutes. Remove from heat and let it cool completely.
4 Mix the the cooled fresh and tinned fruit with the dried fruit. Add the rum and give it a good stir.
5 Cover and store in the refrigerator for no more than a week or in the freezer for 3 months.