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Plum and Apple Mincemeat

Matt in the veg roomby Matt in the veg room, 7 yr, 3 m ago in Recipes
Comments | Tags: UK, seasonal, Christmas, recipe, mincemeat

I’ve adapted this recipe from recipe one in the excellent 'River Cottage Preserves’ by Pam Corbin. It's a fantastic way of storing away an abundance of home grown plums and dessert apples, or a this stage of the year using up any poorer quality fruit; the Angeleno plums we get from Spain and Italy now are quite cheap and although often disappointing raw they'd be great for this. It's a little different to conventional mincemeat; softer and fruitier but delicious. These quantities make 2x 450g/1 lb jars.Angeleno plums, shiny, firm flesh


  • 400g plums
  • the finely grated zest and juice of 1 or 2 oranges (you’ll need 100ml juice)
  • 300g apples peeled, cored and cut into 1 cm cubes
  • 100g currants
  • 100g raisins
  • 100g sultanas
  • 50g orange marmalade
  • 125g demerara sugar
  • 1/4 tsp ground cloves
  • 1 tsp ground ginger
  • 1/4 tsp grated nutmeg
  • 50ml ginger wine or cordial (optional)
  • 100g chopped walnuts
  • 50ml brandy or sloe gin 


  1. Wash, halve and stone the plums.
  2. Cook gently in the orange juice for 15 minutes, then blend or push through a sieve.
  3. Mix with all the other ingredients except the brandy, cover and leave for a good few hours or overnight.
  4. Pour the mixture into a large baking dish and bake at 130c for 2 hours.
  5. Stir in the brandy, spoon into warm, sterilised jars taking care not to leave air pockets, and seal as for jam. 
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