250mlorange juiceyou could also use cider or something else boozy
500gcooking applesgrated, I used Bramley apples and the food processor to grate them
1orange peelbasically the peel / zest of one orange
½teaspoonground allspice
1teaspoonground cinnamon
1stickground cinnamonuse the same one as for my cranberry sauce, be thrifty
¼teaspoonground corianderheaped
¼teaspoonground nutmegor try to finely grate it fresh with a microplane if you can
¼teaspoonground maceheaped
500gdried mixed fruit
50gglacé cherriesroughly chopped
75gdried cranberriesdon't chop
½wholelemon zested and juiced
Optional
75galmond flakes
¼teaspoongingerground or freshly grated
After pressure cooking
6tablespoonrumor brandy or cointreau, port, amaretto, disaronno... or whatever booze you have or your tastebuds are telling you would go well! I used rum and it worked great! It was a cheap Spiced Rum bottle from Aldi. You don't even need to use alcohol at all if you don't want to
Instructions
Heat the sugar and orange juice on low until the sugar has dissolved.
250 ml orange juice, 250 g soft dark brown sugar
Stir the in the grated apple.
500 g cooking apples
Stir in the the rest of the ingredients except the rum.
1 orange peel, ½ teaspoon ground allspice, 1 teaspoon ground cinnamon, 1 stick ground cinnamon, ¼ teaspoon ground coriander, ¼ teaspoon ground nutmeg, ¼ teaspoon ground mace, 500 g dried mixed fruit, 50 g glacé cherries, 75 g dried cranberries, ½ whole lemon, 75 g almond flakes, ¼ teaspoon ginger
Check that sealing ring is properly in place and that there is no debris on the rim of the cooker. Steam release set to Sealing.
Pressure cook 0 minutes. NPR 30 mins. You can leave it on keep warm or switch off at the socket and set a timer for 30 minutes. It will release pressure without using electricity.
Add 6 tablespoons of rum or alcohol of your choice
6 tablespoon rum
Set to a low sauté for a few minutes to reduce and evaporate the alcohol, stir regularly. Leave the lid off. You could also set to slow cook for 1 hour or so, leave the lid slightly ajar so that the alcohol evaporates.
It’ll look like there’s a lot of liquid at the beginning but it soon thickens. Too much liquid? Get a ladle, remove some into a cup, enjoy as a drink 😉
Have a taste, does it need extra spices for your taste? Which ones? Add them little by little during this time. Note: I don't usually like mincemeat and I love THIS one because I made it to my taste. So I want you to be ready with the spices at this step and keep tasting and adjusting them to YOUR tastebuds. Think to yourself: what should I add, get the family involved, have fun!
Store in sterilised jars. Discard the cinnamon stick. I don't trust my preserving skills so I store in the fridge and use in mince pies, add to your morning porridge, any Christmas baking or eat by the spoonful. Add to whatever you want but mainly enjoy!
Notes
Note: I don't usually like mincemeat and I love this one because I made it to my taste. So I want you to be ready with the spices at the end and keep tasting and adjusting them to YOUR tastebuds