Coconut oil (which is solid at room temperature) makes an acceptable fat replacement for traditional Christmas fruit mince. Suet or butter can also be used.

Ingredients

• 125 grams coconut oil, coarsely chopped
• 1 cup currants
• 1 cup raisins
• 1 cup sultanas
• 1 apple, peeled and chopped
• ¼ cup chopped glace ginger
• 2 tablespoons mixed peel
• ¼ cup brown sugar
• grated rind and juice of 1 orange
• ½ teaspoon grated nutmeg
• ½ teaspoon mixed spice
• ¼ cup brandy

Method

1. Put the coconut oil, currants, raisins, sultanas, apple, ginger and peel into a food processor and pulse together until finely chopped. Transfer to a bowl and mix in the remaining ingredients.
2. Pack into 3 clean and dry 250ml-capacity jars and seal. If possible, stand for 2 weeks before using to make mince tarts. Should you be leaving the fruit mince any longer - say a couple of months - melt a little coconut oil and pour a little on top of each jar before sealing to ensure the mince underneath is very airtight.