Plump and fruity with a hint of spices – mincemeat is a quintessential necessity at Christmas. What I love most about this recipe is you really can use whatever dried fruit you happen to have at hand.

I like to use raisins and sultanas as a base but any other dried fruit you fancy will work out perfectly. Dates, cranberries, apricots, figs, blueberries, strawberries, pineapple or cherries to name but a few. I first tried out this recipe exactly as I have written it out with raisins, sultanas, cranberries, cherries and pineapple.

It was such a hit I was asked for more. I had just cleaned out my baking cupboard and had found at the back some dried strawberries, blueberries and cherries I had bought a while back to make some white chocolate rocky road.

The rocky road had been put on hold and I had forgotten I already had the fruit. It was nearing its best before date so I decided to chuck it in and see what happened.

The mincemeat tasted amazing – which was awesome because I had made a double batch which means we have about six jars in the fridge (please allow me to correct the above comment – since I made some mince pies we now only have four!)

This recipe is baked in a low oven so it isn’t necessary to make a long time in advance - it can be ready in two days. I store mine in the fridge in my airtight Kilner jars (I know I love them) and if you don’t eat it all over Christmas it has a pretty long life on it.

Wrapped with a ribbon it also makes a lovely Christmas present. I remember my Mum making a version of this when I was a child and giving out as an extra at Christmas to the family. It’s so much better than the shop stuff – fruitier and less runny – it’s sure to be a hit.

Homemade Christmas Mincemeat Prep Time: 20 mins             Bake Time:  4 hrs                                                                Makes: 3 Jars

Ingredients: 4 Bramley Apples cored and chopped into small cubes. 2/3 Cup Coconut Oil - melted 2 Cups Raisins 1 Cup Sultanas ½ Cup Chopped Pineapple ½ Cup Cherries ½ Cup Cranberries 1 Cup Powdered Coconut Sugar 2 Oranges – Juice and Zest 2 Lemons – Juice and Zest ¼ Cup Slivered Almonds 1½ tsps. Mixed Spice ½ tsps. Gound Cinnamon ½ tsp. Ground Nutmeg ½ tsp. Ground Cloves 1½ tsps. Orange Oil

Instructions: 1) In a bowl mix together all the ingredients until thoroughly combined – cover with a cloth and leave overnight.   2) Preheat the oven to 120˚C – remove the cloth and cover the bowl loosely with foil. Place in the oven for 3 hrs.   3) Remove from the oven and stir periodically as it cools (this really helps the fruit take in the juices and plump up)   4) Spoon into an airtight jar (I used a Kilner Jar) and store in the fridge until needed.