Combining two of my favourites into a twist on the traditional. Apple sauce and mincemeat. I love both. And whilst I was actually attempting to make the mincemeat my Mum and I created a couple of years ago, from memory, clearly my memory failed and it didn’t turn out quite as it did back then.
I know why it didn’t – the ingredients were the same, but I changed the ratios. Less vine fruits and more apple. Different, but delicious all the same and still makes a yummy mince pie filling. Plus despite the lower added sugar content, it keeps well in the fridge for at least 2 weeks (mines still going strong when writing this!).
The pumpkin? You cannot tell it’s there at all, you can’t even see it by the time it’s cooked down. So why is it there?! It helps bulk it out so you get more for less (volume hi hi) and make it a more nutritious option without anyone ever being able to detect it. So why not?! You get additional vitamins and minerals, as well as lower GI carbs compared to the dried fruit and apple, as well as extra natural fibre. The cocoa you ask? Again, it doesn’t add a chocolate taste whatsoever. What it does do I realised after incidentally, is enhance the flavour but the main reason I added it was actually to give a deeper, richer looking colour like you get with traditional mincemeat.
(Makes 600g or two jam jars)
- 350g cooking apples
- 100g pumpkin
- 50g sultanas
- 25g currants
- 25g jumbo raisins
- 200ml water
- 1 tbsp rum
- 2 tsp ground cinnamon
- 1/4 tsp ground all spice
- 1/4 tsp ground ginger
- 1/2 tsp cocoa
- 15g brown sugar alternative or dark brown sugar (I used Sukrin)
- Grab a medium saucepan. Chop the apples and add into the pan. Grate the pumpkin on top and add the sultanas, currants and raisins. Mix up and cover with the water and add the rum. Bring to the boil, put the lid on and allow to simmer until the apple breaks down and looks pulpy. This should take about 15 minutes. Vigorously stir it to help it on its way (see third picture)
- At this point, stir in the cinnamon, all spice, ginger, cocoa and sugar. Allow it to simmer on a low heat until the apple and pumpkin are completely broken down, the dried vine fruit is nice and plump and the mixture has thickened.
- I left mine to cool in the pan and then transferred to jars. But I would recommend transferring to sterilised jars when hot to help it keep even longer.
Macros (per 100g inclusive of alcohol): 89 calories, 31.6 carbs (18.1g sugars), 0.9g protein, 0.3g fat, 2.4g fibre