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.
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
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
Wash, halve and stone the plums.
Cook gently in the orange juice for 15 minutes, then blend or push through a sieve.
Mix with all the other ingredients except the brandy, cover and leave for a good few hours or overnight.
Pour the mixture into a large baking dish and bake at 130c for 2 hours.
Stir in the brandy, spoon into warm, sterilised jars taking care not to leave air pockets, and seal as for jam.
The taste tests are in - so far: 4 people thought Plum and Apple Mincemeat was Yummy 0 thought Yuck. What about you - Yum or Yuck?!