Clementine Cointreau Mincemeat

Whether you’re a real home-maker or just a food-lover, it’s a widely accepted fact that nothing quite shouts Christmas as much as the smell of freshly baked mince pies being, mmm! Our mouths are watering just thinking about it! Cue Vicki(@freefromfairy), combining Clementines and Cointreau for an absolute delight. These may be gluten, dairy, egg, nut, soya, and sugar free, but one thing they’re certainly not free from is flavour. Maybe shop-bought isn’t quite your same and you know the joys of a DIY Christmas treat. Or maybe you’re a newbie to festive foods that don’t come out of a box- just wait until you see just how easy this is!

What you’ll need:

- 3 clementines: 2 whole, 1 peeled
- 500 grams mixed fruit
- 125 grams dried apricots
- 100g Coconut Oil
- 90 grams stevia (or swap for 100g Coconut Sugar!)
- 2 teaspoons ground mixed spice
- ¼ teaspoon ground Cinnamon
- ¼ ground nutmeg
- 4 tablespoons water
- 2 tablespoons of cointreau



Let’s get started:

1. Give your clementines a little wash and peel one, and cut the other two into lots of fine chunks after slicing them.

2. Pop your coconut oil and sweetener of choice into a pan and melt slowly together. Once the sweetener has dissolved, add in everything else.

3. Next, place a lid on that pan and let it gently bubble for about 35 minutes. Give it a little stir every so often, and you should end up with softened fruit and a lovely thick mixture.

4. If you’d like your mincemeat with a bit of a kick, add another 2 tablespoons of cointreau and give it a stir.


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