DIY: Mincemeat - Fermented Version!
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A friend introduced us to fermented mincemeat last year so we’re keen to try it out for ourselves this year.
This recipe has 2 ferment options - one with traditional brandy or another with a cultured liquid such as apple cider vinegar or kombucha.
No cooking, no added sugar!
We found this recipe via fermenting for foodies.
You’ll need a large bowl, clean 1ltr jar
Makes 1 large 1ltr jar
Ingredients (when in italics available from the van)
225g dates, chopped (approx £1.13)
140g currants (approx £1.40)
285g raisins (approx £2.28)
55 g walnuts, chopped (approx £1.02)
1 orange, zested, and juiced
225g of apple / 1-2 apples, grated with the peel on
1 tsp cinnamon (approx 18p)
1 tsp ground ginger (approx 15p)
0.25 tsp ground nutmeg (approx 6p)
0.25 tsp ground cloves (approx 7p)
75ml water
For finishing:
4 Tbsp brandy or
6 Tbsp fermenting culture, such as apple cider vinegar (approx 15p)
Total cost from Incredible Bulk approx £6.44
Method
Prepare your ingredients- chopping the dates, grating the apples, zesting and juicing the orange, grounding the cloves and then mix all of the ingredients except for the finishing liquid in a large bowl.
For traditional Brandy method, stir in the brandy. Store the mincemeat in the fridge, and allow the flavours to blend for at least 2 days before serving. Use within 1 month.
For fermented method, mix in 4 tablespoons of a cultured liquid. Pack the mincemeat into your cleaned jar. Be sure to press the fruit down so that all the air is squeezed out. Top with the remaining 2 tablespoon of culture, which will keep the mixture below the liquid. Place the jar in a dark location to ferment for 24 hours. You can let it ferment for longer, but it will become less sweet and more sour the longer it ferments. Store the refrigerator and use it within 1 month.
Zero Waste Tips
You should be able to find most ingredients from your local refill shop and looks for loose apples and oranges without packaging.
Reuse old jars - give them a good clean and to sterilise you can dry in the oven at 100C.