A lighter twist on a festive favourite, this fruit mince is the perfect option for a healthy Christmas dessert.
If I had to nominate a food to sum up Christmas it would have to be fruit mince.
The dried fruit, the spices, the brandy – all of those things scream Christmas to me. Regardless of whether you’re in the northern or southern hemisphere, fruit mince is a Christmas staple.
Like tinsel. And fairy lights. And pretending you like your relatives.
Usually, fruit mince is a big delicious jumble of dried fruit, candied peel, loads of sugar and some suet (basically animal fat). In The Fit Kitchen, fruit mince is a big delicious jumble of dried fruit, fresh orange, a touch of maple syrup and some coconut oil. Lighter and healthier but just as delicious.
Bonus points if the optional-but-always-encouraged brandy makes it into the mince instead of your glass.
You can use any combination of dried fruits that you like or have, but keep in some of the raisins or it’ll be less like fruit mince and more like boozy dried fruit salad. Which is a wonderful thing in itself, but not quite fruit mince anymore…
I used fresh orange zest in place of candied peel for two reasons:
If you like it then by all means add a little in! Just know that I think you’re wrong.
The mixed spice combined with the fruit is the crux of the ‘Christmas’ flavour; cloves and cinnamon and allspice and a blend of other aromatics make the dish taste warm and inviting and all together festive.
Fruit mince is super easy to make and can be used as a pie filling, a pudding base or a wonderful homemade gift. Skip the overly sweet, overly greasy store-bought fruit mince and impress your friends/family/coworkers/children’s teacher with a batch of homemade fruit mince.
Makes 1 large jar, enough for approx 40 fruit mince pies
100g dried peaches
Zest of ½ orange
Juice of 1 orange
2 tsp mixed spice
1 tsp vanilla bean paste
1 tbsp maple syrup
1 ½ cups water
2 tbsp brandy (optional, but always encouraged)
1) Peel, core and finely dice apple. Finely dice dried peaches.
2) Combine all ingredients in a medium sacuepan and bring to the boil.
3) Reduce heat, then simmer for 20-30 minutes or until all the liquid has been absorbed.
4) Allow to cool then store in an airtight container in the fridge.
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