100gCaster sugar - or coconut sugar. You can increase this to 180g if you like it really sweet.
2tspground mixed spice
1/4tspground cinnamon
1/4tspground nutmeg
4tbspwater
2-4tbspcointreau
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*.