When used with a ready made puff pastry, this mincemeat makes the most delicious mince pies.
2 small Granny Smith apples, washed and grated (include the peel as it is really nutritious)
2 tbsp coconut oil
1 large orange zest and juice (about 250ml of juice)
300g sultanas or raisins
1-2 tbsp raw local honey
2 tsp ground cinnamon
1 tsp ground ginger
1 tsp ground nutmeg
1/4 tsp ground cloves
2 tbsp brandy (optional)
- Heat a medium-sized pot on the stove over a medium to high heat.
- Melt the coconut oil and fry the apples for a minute to soften.
- Add the orange zest and juice and mix well.
- Turn down the heat to low.
- Add the rest of the ingredients – except the brandy.
- Mix everything together, cover and leave to gently simmer for about 20-30 minutes.
- Stir once or twice, but not too often as the raisins can turn to a paste if overworked.
- It is ready when the raisins are plump and soft.
- Stir through the brandy, adding more if desired.
- Leave to cool, then store in a jar in the fridge.
Add 200g crushed walnuts or pecans for a nutty crunchy taste.
Raisins are a ‘natural powerhouse’ packed full of nutrients, such as fibre, iron, calcium and antioxidants.
Because most of the water is extracted from dried fruits their nutrients are concentrated. 30g of raisins counts as 1 of your 5-a-day, compared to 80g of fresh fruit.
Despite their small size, raisins are a concentrated source of natural energy and are packed full of nutrients and antioxidants, they can aid digestion, boost iron levels and keep bones strong.
South African raisins are 100% naturally sundried grapes, produced in the Orange and Olifants river regions, which are located in the Northern and Western Cape respectively.
Varieties to look out for are:
Thompson – brown to dark brown in colour with a rich and sweet flavour
Golden – light yellow to golden in colour with a soft texture
Flame – dark deep red/black in colour, sweet flavour and a soft, chewy texture