Name: South African Fruit Mince
Ingredients: 2 small Granny Smith Apples (washed and grated (include the peel as it is really nutritious)); 2 tbsp coconut oil; 1 large orange (grated zest and juice); 300 g South African sultanas and or raisins; 1-2 tbsp raw honey; 2 tsp ground cinnamon; 1 tsp ground ginger; 1 tsp ground nutmeg; 1/4 tsp ground cloves; 60 ml water; 2 tsp brandy (optional)

It’s never too early to start bringing the mince pies out and this Apple Fruit Mince by Donna Crous for South Africa Raisins makes the filling. Just get yourself some ready made puff pastry and you’re away…

A new Christmas recipe has been created and shot by blogger and food photographer Donna Crous, using sweet and delicious South African raisins.

South African by origin, Donna Crous is an award-winning, UK-based blogger and food photographer, and a finalist of the 2017, 2018, 2019 and 2020 Pink Lady Food Photography of the Year Competition. Donna’s first book, “A Healthier Family For Life“, is due for release in 2021.

South African raisins are a ‘natural powerhouse’. These little gems make a sweet, satisfying and healthy snack and are the perfect treat for anyone with a sweet tooth. Despite their small size, raisins are a concentrated source of natural energy and are packed full of nutrients and antioxidants, they can aid digestion, boost iron levels and keep bones strong.

South African raisins are 100% naturally sundried grapes, produced in the Orange and Olifants river regions, which is in the Northern and Western Cape respectively.

Varieties to look out for are:

Thompson – brown to dark brown in colour with a rich and sweet flavour

Golden – light yellow to golden in colour with a soft texture

Flame – dark deep red/black in colour, sweet flavour and a soft, chewy texture.

South African Fruit Mince

A new Christmas recipe has been created and shot by blogger and food photographer Donna Crous, using sweet and delicious South African raisins.

Course Dessert

Cuisine british

Keyword gluten-free christmas, gluten-free dessert, Mince Pies

Servings 12

Author Donna Crous

Ingredients

2 small Granny Smith Apples washed and grated (include the peel as it is really nutritious)
2 tbsp coconut oil
1 large orange grated zest and juice
300 g South African sultanas and or raisins
1-2 tbsp raw honey
2 tsp ground cinnamon
1 tsp ground ginger
1 tsp ground nutmeg
1/4 tsp ground cloves
60 ml water
2 tsp brandy optional

Instructions

Heat a medium sized pot on the stove over a medium to high heat. Melt the coconut oil and fry the apples for a minute to soften.
Add the orange zest and juice and mix well. Turn down the heat to low. Add the rest of the ingredients – except the brandy.
Mix everything together, cover and leave to gently simmer for about 20-30 minutes. Stir once or twice, but not too often as the raisins can turn to a paste if overworked.
It is ready when the raisins are plump and soft.
Stir through the brandy, adding more if desired. Leave to cool, then store in a jar in the fridge.
TIP: Add 200g crushed walnuts or pecans for a nutty crunchy taste.