It’s nearly Christmas and so I’m getting all of my recipes perfected and out of the way so that you can all make something delicious and yummy! Why miss out on the finer things in life when you don’t have to?!
As I get older I seem to be becoming more and more of a Christmas fanatic whereas say 5 years ago I was definitely a Christmas Scrooge. I hated Christmas, I hated the food and the booze. I’m still not much of a fan of the booze but I really am starting to appreciate it in my food more. I did use rum in this recipe, but a rather nice one called Kraken oh and a splash of Kirsch too.
Kraken rum is gluten-free and vegan and it is distilled from molasses (made from sugar cane) and is aged for a period of 12-24 months. It is also heavily spiced with; cloves, ginger, cinnamon, and vanilla, among others. You don’t have to use alcohol for this though. You can use orange juice as a substitute in identical quantities to the alcohol, however make sure that you store the end product in the fridge and consume within two weeks. If you use alcohol in this you can store in an airtight mason jar for up to 6 months in a cool dark place.
This is perfect in my Paleo Star Topped Mince Pies but also great as a yogurt topper on your favourite coconut yogurt! Mmmmm yummy!
Makes: Roughly 2 cups
Preparation Time: 10 minutes (30 minutes cooling time)
Cooking Time: 10 minutes
Please note that all cup measurements used are British cups and equal to 250ml.
45g dried cherries
4 tbsp candied mixed peel
1 small bramley apple (finely diced)
75g raw unsalted grass-fed butter (or coconut oil for Vegan option)
100g coconut sugar
Juice of 1/2 orange
Juice & zest of 1/2 lemon
1/2 tbsp mixed spice
1/4 tsp ground nutmeg
1/4 tsp ground allspice
1/4 tsp ground ginger
1/2 tbsp Kirsch
60ml Kraken rum
- Place all of your ingredients except for your alcohol in a heavy bottomed, medium sized pan. Heat on a low heat until the butter melts and the mixture begins to simmer. Simmer for 10 minutes and stir occasionally. If you are not using alcohol use the juice of a whole orange and simmer until the liquid has evaporated.
- Leave the mixture to cool completely and then stir in your alcohol.
- Spoon into an airtight mason jar and top with a cellophane disc to help keep it fresh. It couldn’t be simpler!
If you need to find some mason jars to fit this into I bought mine from Ocado for £3.49 each. The mincemeat filled 1 and 1/4 jars. I also used the Tala Jam Pot Covers too for £1.50.