This Mincemeat recipe is truly luscious, darkly exquisite and maybe a little bit naughty. Sure, you could settle for traditional mincemeat and I agree that Christmas is a time for tradition. But why settle? Because Christmas is also a time for pushing the boat out. And I mean really push the boat out. When you’ve finished with it, that boat will be a mere dot on the horizon.

This year, I wanted a mincemeat recipe that really stood out from the crowd. I picked some flavours that encapsulated Christmas: ginger, orange, spice, and then I thought what would make this better? The answer came quickly, because what makes anything better? Chocolate.

RECIPE: Fig, Ginger & Chocolate Mincemeat

FLAVOUR PROFILE: Rich. Chocolatey. Indulgent. Heaven.

GOES GREAT WITH: Use this mincemeat when making these Mince Pie Crumbles. You’ll never go back to traditional mince pies again!

NOTES: Once the mixture has cooled, it will feel a little stiff when you are spooning it. That’s because of all the chocolate in it! Once you bake your pies, the mixture will return to its gooey goodness.

MAKES: About 400g (14oz)

INGREDIENTS:

• 1 PEAR, finely diced
• 150g (5.3oz)  DRIED FIGS, finely diced
• 150g (5.3oz)  MIXED RAISINS AND SULTANAS
• 40g (1.4oz) PRUNES, finely diced
• 40g (1.4oz) DATES, finely diced
• 1 ORANGE, zested and juiced
• 75g (2.6oz) BROWN SUGAR
• 25g (0.9oz) BLACK TREACLE
• 80g (2.8oz) SUET
• 100ml GINGER LIQUEUR, or Ginger Wine or at a pinch, Brandy.
• 150g (5.3oz) DARK CHOCOLATE 70%, chopped into chips
• 1 tsp. GROUND GINGER
• 1 tsp. CINNAMON
• 1/2 tsp. ALLSPICE
• 1/4 tsp. CLOVES
• 1/4 tsp. NUTMEG

METHOD:

1. To a large mixing bowl, add the PEAR, DRIED FIGS, RAISINS AND SULTANAS, PRUNES, DATES, ORANGE, SUGAR, TREACLE, SUET, GROUND GINGER, CINNAMON, ALLSPICE, CLOVES and NUTMEG. (That’s everything except the liqueur and chocolate).
2. Mix well and drape a tea towel over the top, covering the bowl, and leave in a cool part of the kitchen overnight (or at least 12 hours).
3. THE NEXT DAY decant the mixture into a large heavy-bottomed saucepan and turn on to medium. Heat the mixture for 15 minutes, stirring occasionally. You are not trying to cook the mixture here. What you want is for the suet to melt and for the fat to coat all the individual pieces of fruit. Once the mixture is glistening, remove from the heat and leave to cool slightly.
4. After about 15 minutes, stir in the BRANDY and the CHOCOLATE.
5. Spoon the mincemeat into sterilised jars and store in a cool dark place until Christmas. It will last indefinitely, but I’d recommend using it within a year.