Today I share my gluten free mincemeat with you, hopefully tomorrow I will share gluten and lactose fee mince pies with you, I know, I know, promises promises.
I have a mincemeat recipe already on the blog. It is not however gluten free, and I have tweaked the recipe to make it a tiny little less sweet so that the spices shine through, it is now also nut free. Feel free to have a look at both and chose the one that best suits your requirements. If you do not wish to add the brandy just add an extra 50ml of orange juice.
I found gluten free suet in a health food shop but my mum found some in Morrisons so its worth having a look in your local supermarket.
1 bramley apple
80g stoned dates, chopped
100g GF vegetarian suet
200g brown sugar
1 tsp mixed spice
1 tsp cinnamon
fresh grating of nutmeg
Zest and juice of a small lemon
Zest and juice of half an orange
50ml brandy (or extra orange juice)
Put the raisins, sultanas, dates, suet, sugar and spices into a bowl and mix. Peel and grate the apple then add this to the bowl along with the citrus juice, zest and brandy, Give the whole thing a good mix.
Leave overnight, giving a good stir every now and then. By morning it will be slightly darker and lovely and sticky.
Pack into sterile jars and leave to mature for as long as possible, saying that if you use it almost immediately it will still be delicious.