Ingredients
500g Granny Smith apples
200g deodorised coconut oil
350g raisins
250g sultanas
250g currants
350g Rapadura sugar
zest (chopped) and juice of three large oranges
zest of two lemons
75g coarsely chopped almonds (optional)
1 tsp ground allspice
1 tsp ground cloves
1 tsp ground cinnamon
½ tsp ground mace
½ tsp ground ginger
¼ tsp ground nutmeg
4 tbs brandy
2 tbs Cointreau
Method
Mix all ingredients together except coconut oil and booze and leave for a few hours.
Add the coconut oil, cover loosely and bake in an oven preheated to 120⁰C for 2½ hours.
Once cold, mix in the fat which will have swum to the surface. That amount of fat is needed to keep the mixture moist once it’s baked in pastry.
Add the brandy and Cointreau. You can use brandy, rum in any combination. If you don’t like Cointreau just replace those tablespoons with rum or brandy.
Spoon into clean jars and use within six months.
Makes 5-6 300ml jars: one 300ml jar will make 6-12 mince pies depending on size.
