Dark Chocolate Mincemeat

Chef's notes#

Traditional Victorian recipe made better with the addition of chocolate, fills x6 one lb jars and each jar makes approximately 15 pies or one large tart.

Store in a cool dry place for 12 months for an even deeper flavour.

Unlike supermarket mincemeat, this recipe is naturally palm oil free when made using traditional ingredients (NOT Atora!), you could swap the animal fat for ghee or solid cocoa butter.

Go wild on the dried fruit, anything and everything works. This is a great area to play around and make extra special versions - like Cherry Brandied Chocolate! You can also swap or omit the nuts

Details#

• ⏲️ Prep time: 30 mins
• 🍳 Cook time: 3 hours

Ingredients#

• 1 lb cooking apples, cored and diced
• 1.5lb mixed dried fruit
• 1lb unrefined sugar (or honey)
• 1/2lb beef suet
• 1/2lb candied citrus peel
• 2oz chopped or flaked almonds
• 4tsp mixed spice
• 1tsp ground cinnamon
• 1/2tsp ground nutmeg
• 1/2lb dark chocolate roughly chopped
• 6tbspn brandy or rum
• zest and juice of 2 oranges & lemons

Directions#

1. Combine all of the ingredients except the chocolate and alcohol in a large oven proof bowl, cover and leave overnight to infuse
2. Next day cover the bowl with foil and bake slowly for 3 hours in a preheated oven at 120c
3. As the mincemeat cools periodically stir in the fat and when completely cold add the alcohol and chocolate chips
4. Pack into sterilised jars and cover with a wax disk or 1tsp melted suet, screw the lids on tight and it will keep for 3-5 years