Name: Slow Cooker Christmas Mincemeat
Prep time: 15 min
Cook time: 180 min
Ingredients: 150g raisins; 150g sultanas; 100g currants; 75g chopped candied peel; 100g dried cranberries; 125g dates, pitted and chopped; 100g dried apricots, chopped; 100g glace cherries, quartered; 75g stem ginger in syrup, finely chopped; OR 975g dried fruit of your choice; zest and juice of 2 medium oranges; zest and juice of 2 lemons; 2 Bramley/cooking apples, peeled, cored and grated (250g prepared weight); 250g soft dark brown sugar; 200g shredded suet; 2 teaspoons mixed spice powder; 1 teaspoon cinnamon powder; ½ teaspoon grated nutmeg; ½ teaspoon powdered ginger; ¼ teaspoon ground cloves; ⅛ teaspoon fine salt; 125ml brandy (or use rum, sherry, Amaretto)

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Christmas is just not Christmas without mince pies and, generally speaking, the better the mincemeat the better the mince pies! This wonderfully easy homemade mincemeat is quick to prepare and is easily cooked in the slow cooker. Bursting with Christmas spices, oranges, lemons and all sorts of dried fruits, this wonderful mixture can be used in many different recipes, not just mince pies. See these Frangipane Mincemeat Squares below for example, or bake in a Bakewell Tart or use to make a light Christmas Cake or Christmas muffins.

Why should I make the mincemeat in advance of Christmas?

Making mincemeat in advance gives it time to mature and the flavours to better mix and develop. When stored in a dark, cool, dry place, it keeps well for up to 12 months.

Photograph of Frangipane Mincemeat Squares — **Frangipane Mincemeat Squares**

How to make Slow Cooker Christmas Mincemeat

Collect all your ingredients together:

Dried fruit:

raisins
sultanas
currants
chopped candied peel
dried cranberries
dates, pitted and chopped
dried apricots, chopped
glacé cherries, quartered
stem ginger in syrup, finely chopped

dried fruit of your choice

Sugar, Butter, Apple, Nuts, Fresh Fruit and Spices:

medium oranges – zest and juice
lemons – zest and juice
Bramley apple, peeled, cored and grated
soft dark brown sugar
shredded suet
mixed spice powder
cinnamon powder
grated nutmeg
powdered ginger
ground cloves
fine salt

Finally:

brandy

How to make this delicious Christmas Mincemeat in the Slow Cooker:

Prepare the dried fruit as described in the list of ingredients.
Transfer to the slow cooker, stir well and leave to stand whilst you prepare the rest of the ingredients.
Zest and juice the oranges and lemons and peel, core and grate the apples. Add to the slow cooker with the remaining ingredients. Mix well.
Turn slow cooker on to low and cook for 2½ – 3 hours. If you are around, stir occasionally.
When cooked, turn the slow cooker off and leave the mincemeat to cool, stirring from time to time. When cool, stir in the brandy.
Transfer to sterilised jam jars and seal with a lid.
You can use the mincemeat straight away or store it in a cool, dark, dry place for up to 12 months. The flavours will develop after it is bottled so try and make it a couple of months before Christmas.

How to sterilise jam jars

Wash the jam jars and lids in hot water, place on a baking tray and put in a cold oven.
Turn the oven on to Fan Oven 140°C/160°C/325°F/Gas 3.
Leave the jars in the oven for 20 minutes. They are now sterilised. Obviously they will be very hot, so be very careful.
Cool the jars before adding the mincemeat.

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