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+ servings

Clementine & Cointreau Mincemeat

Gluten-free, Dairy-free, Egg-free, Nut-free, Soya-free, Refined Sugar-free
5 from 2 votes
Servings 3 small jars
Author Vicki Montague - The Free From Fairy

Ingredients
  

  • 3 organic clementines - 2 whole, 1 peeled
  • 500 g mixed dried fruit
  • 125 g dried apricots - chopped
  • 100 g organic virgin coconut oil
  • 100 g Caster sugar - or coconut sugar. You can increase this to 180g if you like it really sweet.
  • 2 tsp ground mixed spice
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 4 tbsp water
  • 2-4 tbsp cointreau

Instructions
 

  • Wash the clementines really well, then peel one of them.
  • Cut each of the whole clementines in half, then into slices and then into fine pieces no bigger than 2mm x 2mm.
  • Divide the peeled clementine into segments and finely chop them.
  • Place the coconut oil and sugar into a medium-sized saucepan and melt together.
  • Add the mixed dried fruit, the chopped dried apricots, clementines, spices, 2 tablespoons of cointreau and water and mix well.
  • Place the lid on the pan and leave over a low heat, stirring every now and again, for about 35 minutes (or until the fruit is soft and the mixture has thickened).
  • If you like boozy mincemeat, add a further 2 tablespoons of cointreau to the mixture, stir well and then place in sterlised jars*.