I'm getting quite excited for Christmas now and really looking forward to seeing family and relaxing for a few days. But the run up to the big day and the preparation of food is quite hectic! We love mince pies! I always used to buy an organic mincemeat but since cooking for the SCD I've made it myself. This recipe doesn't contain any additional sugar, the natural sweetness of the fruit itself is enough!
Mincemeat GF SCD
450g ripe pears
225g raisins (I use Sunmaid)
175g organic sultanas
150g organic dried apricots
100g mixed dried berries (cranberries, blueberries, cherries, blackcurrants etc)
100g organic dates
grated rind of 1 unwaxed lemon
grated rind of 1 unwaxed orange
50g flaked almonds
1 tsp mixed spice
½ tsp ground nutmeg
½ tsp ground ginger
4 tblsps whisky (or omit if alcohol free)
I save all my glass jars during the year. This mixture is enough to fill four 340g honey jars, which each measure about one cup. Sterilise the jars:
- Heat the oven to 140°C
- wash some used jam jars in the dishwasher
- rinse the jars thoroughly in clean cold water
- place the jars upside down on a clean shelf in the oven for 30 minutes.
Measure out the apricots and chop in a processor until fairly smooth.
Spoon into a large bowl. Chop the dates and add to the bowl.
Measure out the raisins, sultanas and berries then mix with the dates and apricots.
Add the spices. I prepare my own SCD legal mixed spice to avoid the possibility of fillers being added, check the link in the recipe. Tip in the ground almonds and the grated lemon and orange rind.
You don't have to be exact with the measurement of the pears, 450g is about 5 small pears.
Peel and quarter the pears.Chop the pears in the processor, no need to wash between chopping the apricots and dates.
Add the pears to the fruit and mix well. Measure out the whisky and mix in. Omit the whisky if you prefer it to be alcohol free but it will not store as well as the version with alcohol, so make it before you use it.
Spoon into your prepared sterilised jars. Cut some greaseproof paper circles to lay directly on top of the mincemeat.
Cut some larger circles to cover the top of the jar. Seal with the original lid.
