As featured in YOU magazine, Medicinal Chef Dale Pinnock’s healthy mince meat recipe with Palmyra Blossom nectar is the most gorgeous festive treat around!
Mince Pie Filling - MAKES 4 JARS
500g apples, finely diced with the skin on (golden delicious and pink lady are naturally sweet)
250g mixture of raisins and sultanas
100g cranberries or sun-dried cherries
½ tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground ginger
zest and juice of 1 medium orange
100ml fresh apple juice
1 tsp vanilla bean paste or extract
50g Palmyra Blossom Nectar
1 tbsp brandy (optional)
Put all the ingredients except the brandy in a heavy pan. Cover and simmer gently for 30 minutes, stirring occasionally. Then check and add more apple juice if needed to keep the mixture plump and moist. Simmer for another 30 minutes.
Take off the heat and cool. Add brandy if liked, and decant into sterilised jars.