Low Sugar Mince Pie Recipe

Sugar Free Mince Pies Add Some Veg

WebDec 24, 2016 · Bring to the boil and then turn the heat right down, cover the pan and simmer gently for about 10 mins. Take the lid off, mix about 1 …

1. Peel and chop the clementines, and chop about 1 tbsp of the clementine skin really really finely. Discard the rest, or add to some vodka to make orange extract (it'll take about 8 weeks to infuse - the longer you leave it, the stronger the flavour will be).
2. Add the clementines and chopped peel, along with all the other ingredients except the cornflour, to a pan.
3. Bring to the boil and then turn the heat right down, cover the pan and simmer gently for about 10 mins. Take the lid off, mix about 1 tbsp of the mixture with the cornflour in a separate bowl, then pour the cornflour paste back into the pan. Simmer for another 5 mins until thickened. Taste a little (be careful - it will be very hot!), and adjust the sweetness to your liking, stirring in more xylitol if you wish. Allow to cool.
4. Meanwhile, make the pastry: Add the butter, flour and xylitol to a food processor and pulse until the mixture starts to look like breadcrumbs (a little tip: don't wait for fine "breadcrumbs", it's best when it looks a little "bitty" like it is lots of different sizes of breadcrumbs in the bowl). Turn the food processor on and gradually pour the water, 1 tbsp at a time, in through the spout. Wait for at least 30 secs between each tablespoon to see if the dough starts to come together. Once it has come together into a rough ball, stop the food processor, take the dough out and bring it together until smooth. Press into a disc, cover with cling film, and leave to rest in the fridge for at least 15 mins, but ideally 30 mins.

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Sugarfree mincemeat Caroline's Cooking

WebDec 17, 2014 · Dice the apples and cut apricots small to roughly the size of the raisins. Place all ingredients in a saucepan over a medium heat. …

Rating: 5/5(2)
1. Peel and core the apples. Dice the apples and cut apricots small to roughly the size of the raisins.
2. Place all ingredients in a saucepan over a medium heat.
3. Bring to boil and boil for 15mins with lid on, stirring occasionally.
4. Remove from heat, allow to cool and store in a jar or airtight container until ready to use. You can use it immediately but is better left to mature a few days. It keeps for a good few weeks if canned properly.

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