I’m not a huge fan of traditional mincemeat, so when it comes to making my own, I tend to stray towards the sweeter side. This one is packed full of pears, Christmas spices and there’s more caramel than you can shake a stick at, so it delivers some serious flavour.
If caramel is not your thing, then try this delicious Fig, Ginger, and Chocolate Mincemeat instead.
RECIPE: Pear, Caramel, and Rum Mincemeat
MAKES: About 400g
- 2 PEARS, diced
- 150g DRIED FIGS, diced
- 150g RAISINS
- 80g BROWN SUGAR
- 2 balls STEM GINGER, finely diced
- 20g GINGER SYRUP, from the Stem Ginger jar
- 80g SUET
- 1 tsp. GROUND GINGER
- 1 tsp. GROUND CINNAMON
- 80ml SPICED RUM
- 140g SOFT CARAMELS, diced
- To a large mixing bowl, add the PEAR, DRIED FIGS, RAISINS, SUGAR, STEM GINGER, GINGER SYRUP, SUET, GROUND GINGER and GROUND CINNAMON. (That’s everything except the rum and soft caramels).
- 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).
- THE NEXT DAY decant the mixture into a large heavy-bottomed saucepan and turn on to medium. Heat the mixture for 30 minutes on a medium-low heat, stirring occasionally. What you want is for the suet to melt and for the fat to coat all the individual pieces, whilst giving the fruit a head start before it heads into mince pies. Once the mixture is glistening, remove from the heat and leave to cool.
- After about 15 minutes, stir in the SPICED RUM and SOFT CARAMELS.
- 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.
- Try using the mincemeat to make my Mince Pies Crumbles or Viennese Whirl Mince Pies.