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A very simple recipe that can be easily adapted to suit whatever you have on-hand. Traditional mincemeat includes sugar but we find the fruit is plenty sweet enough, and this recipe is also fat free. It is less sticky than regular mincemeat and the taste is allowed to shine through. It’s perfect for mincepies, or added to breads, or even spooned over ice cream for a festive dessert.


材料(Makes two canning jars)
Material(Makes two canning jars)


  1. 煮沸消毒した瓶を用意すること、それだけできればほぼ終了!

  2. りんごは皮をむき、芯をとってさいの目に切り、弱火でしんなりするまで煮ます。残りの材料を加え、全体が温かくなるまでよく混ぜます。火からおろし、煮沸消毒した瓶にスプーンで入れてください。

  3. ミンスミートは伝統的なミンスパイに使われることが多いですが、パンやケーキに入れてもおいしくいただけます。





  1. First you need to All you’ll need to sterilize a jar.  Simply wash with soapy water, then, while still wet, microwave at full power for 2 minutes. For a metal lid, or if you prefer not to use the microwave, boil both jar and lid in water for 10 minutes or so then leave to air dry.

  2. Peel, core and dice the apple, then simmer over a low heat until it begins to soften. Add the remaining ingredients and stir until well combined and warmed through. Remove from the heat and spoon into your sterilized jar.

  3. Mincemeat is traditionally used to fill mince pies but it is also delicious in bread and cakes. Fold into enriched bread dough and add marzipan for an easy winter treat.