Sides
Luxury Homemade Mincemeat
Recipe by Ninja Kitchen
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Cooking mode
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- 1 unwaxed lemon, washed
- 500ml water
- 1 juice of orange
- 500g mixed dried fruit
- 100g dried cranberrries
- 2 small apples, peeled, cored and grated
- 250g dark brown sugar
- 100g vegetarian suet
- 50g whole blanched almonds, roughly chopped
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground nutmeg
- 6 tbsp brandy or rum liqueur of choice
Utensils
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Step 1
Place whole lemon into cooking pot with water.
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Step 2
Close the lid, move slider to the left position, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set to HIGH. Set time to 5 minutes. Then press START/STOP to begin cooking (the unit will build pressure for approximately 7 minutes before cooking begins). When pressure cooking is complete, quick release the pressure by moving the pressure release valve to the VENT position. Carefully open lid when unit has finished releasing pressure.
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Step 3
Using a slotted spoon remove lemon. Allow lemon to cool for 5 minutes before removing any pips. Place in a food processor or blender and blitz until smooth.
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Step 4
Drain any water away in pot. Add lemon with all the remaining ingredients, except for the alcohol into pot.
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Step 5
Select SEAR/SAUTÉ and set temperature to 3. Let mixture gently heat for 10 minutes, stir a few times until the sugar and suet have melted. Mix in alcohol.
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Step 6
Pot into sterilized jam jars, cover with a waxed disc. Can be used straight away but will taste better if left to mature for a few weeks.
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Step 7
Note This recipe has been adapted from another model and as a result the cooking times may vary slightly. Please monitor cooking progress and check foods are cooked to a food safe temperature using an instant-read thermometer.
