Guilt-less Desserts & Treats for your Family
It’s one month ’til Christmas!!! ONE MONTH!!!! Let’s see how I’m going with my Christmas prep this year…
Presents for the kids No
Present for the Husband No
Dessert menu prepared Yes!
Pudding Fruit and Brandy soaking Yes!
Christmas Fruit Mince Made Yes!
Well, it’s pretty obvious were my priorities are; in my stomach!
As we are a month out and yet to hit the ‘silly season’ it’s the perfect time to get prepared for your Christmas baking (while you still have the time to do it). To help you get ready is my recipe E-Book ‘Mummy Made.It A Healthy Christmas’ which features over 60 healthier festive recipes, including How to make Christmas Fruit Mince (Gluten Free and Paleo). All the recipes are Gluten Free, Paleo friendly and taste just like the traditional versions we all grew up with (just with a few hidden veggies thrown in!)
Making your own Christmas Fruit Mince is actually really easy, and it leaves your kitchen smelling like Christmas cheer (or is that just the Brandy?). There are also a few perks to making your own Christmas Fruit Mince… like taking a big whiff of the jar each time you give it a shake or even getting a sneaky spoonful when no-one’s looking! There’s no need for store bought Fruit Mince when you can make your own so simply. Christmas Fruit Mince is for so much more than just mince pies too!
For my Christmas Fruit Mince this year I used the Gourmet Selection Mixed Fruit by Sunbeam, which they kindly sent me a few packets to try out. Their new dried fruit mix contains Cranberries (which my boys adore) and no fruit peel. No peel or glace cherries (woo hoo!!), which means there’s no need to pick through your fruit mince before eating it ’cause it’s all good!
To your dried fruit you add some spices, a grated apple, some alcohol, water and a sweetener. The recipe uses soaked dates but these can be replaced by two tablespoons of liquid sweetener (e.g. Maple Syrup) or even water. You can replace the alcohol with orange and/or grape juice but it will alter the taste slightly. The alcohol content of the Brandy and Port is removed when it is boiled, leaving only the taste behind.
Keep an eye on the simmering pot as it will require the occasional stir to prevent it sticking to the bottom of the saucepan. If the Christmas Fruit Mince appears to be going too dry add an extra tablespoon of water to the pot as it simmers on low.
When the Christmas Fruit Mince has finished simmering I like to cool it in the saucepan before putting it in a glass jar. Don’t add the hot Christmas Fruit Mince to a cold jar as it may cause the glass to crack. You can add the hot Christmas Fruit Mince to a slowly warmed glass jar but that’s way too much effort for such an easy recipe!
I like to make my Christmas Fruit Mince at least 1 month before I intend to use it so the flavours can soak up. It needs to be stored in the back of a cool cupboard and given a good shake every few days (and perhaps a taste test!). If you live in a hot or humid environment it can be kept in the fridge.
There you have it; easy peasy Christmas Fruit Mince to be used in make Fruit Mince Pies, Brandy Fruit Mince Cream (OMG!!), a Custard Fruit Mince Tart and so many more tasty treats.
Now, for the give away! I have a copy of ‘Mummy Made.It A Healthy Christmas’ recipe E-Book to give away to one lucky reader. In it you will find a whole section devoted to Fruit Mince recipes, as well as over 60 healthier festive recipes. All you need to do to enter is click on the entry box below and let me know what your favourite Christmas treat is. The competition ends on the 2nd of December so get in quickly. Please share this post with your friends and family so they too can celebrate a healthier Christmas with you.
How to Make Christmas Fruit Mince (Gluten Free and Paleo)
- 500 g Mixed dried fruit I used Sunbeams Gourmet Dried Fruit Mix
- 1 Apple grated
- 50 grams Dates and 25 ml boiling water this can be replaced by 2 Tablespoons of Maple Syrup or Water
- Dash of bicarb
- 1 tablespoon Marmalade
- 1 teaspoon Ground Ginger
- 1 teaspoon Cinnamon
- 1 teaspoon Mixed Spice
- 125 ml Port or Sherry
- 125 Water
- 65 ml Brandy
- Place the dates in a bowl, cover with the boiling water and add the bicarb. Allow to sit for 20 minutes then blend until puréed.(If using another sweetener just move onto step 2 and add it in then)
- Place all the fruit mince ingredients, including the date mixture, into a large saucepan.
- Bring to the boil over a medium heat, then turn to low and simmer for 1 hour. Stir regularly to prevent the fruit mince sticking to the bottom of the saucepan. If the fruit mince begins to get too dry add an extra tablespoon of water.
- Allow to cool completely then store in glass jars.
- If you want a smoother mince blend slightly using a hand mixer.
- Keep the jars in a dark and cool cupboard, shaking occasionally.
- The Fruit mince can keep for up to 6 weeks.