Plum and apple mincemeat from The River Cottage Preserves Handbook by Pam Corbin

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • e_hothersall on September 13, 2020

    i make this every year

  • eliza on October 11, 2019

    I had bought some local plums at the market, and so I made this mincemeat. The plums are cooked and puréed and mixed with the other ingredients before baking the mincemeat in the oven. There should be a note that it has to sit out for 12 hours before the final baking. The finished mincemeat tasted good just after cooking, and I'm sure it will improve as it matures. As the author says it's a bit lighter than regular mincemeat, as it contains no suet or butter. As such it is also vegan. Edited to add: really excellent mincemeat that I now make every year for Christmas baking. Also can add to baked goods such as muffins with excellent results.

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