Blueberry Mince Tart or Pie Filling

Makes 8 cups (2 L) filling, for 30 tarts or two 8-inch (20 cm) pies

Blueberries and cranberries are combined in this mouth-watering, light tart or pie filling. If you use frozen blueberries, the yield will be a little less because the berries will shrink when they thaw. Omit the arrowroot powder if you plan to store the filling in the refrigerator or freezer before using; add the starch just prior to making your tarts or pies. This filling can be stored in the refrigerator for up to 1 week or for up to 6 months in the freezer.

1 1/2 cups (375 mL) sultana raisins
1 1/2 cups (375 mL) golden raisins
1/2 cup (125 mL) dried cranberries
1/2 cup (125 mL) brown sugar or other dry sweetener
1/3 cup (85 mL) mixed candied peel
2 tablespoons (30 mL) fruit juice or brandy
2 tablespoons (30 mL) arrowroot powder or cornstarch
1 tablespoon (15 mL) lemon juice
1 teaspoon (5 mL) grated lemon rind
1 teaspoon (5 mL) cinnamon
1/2 teaspoon (2 mL) ground ginger
1/2 teaspoon (2 mL) nutmeg
1/4 teaspoon (1 mL) ground cloves
4 cups (1 L) fresh or frozen blueberries
Combine sultana and golden raisins, cranberries, sugar, mixed peel, fruit juice, arrowroot powder, lemon juice and rind, cinnamon, ginger, nutmeg, and cloves in a large bowl. Stir in the blueberries.

Per 1/4 cup (60 mL) filling: calories: 80, protein: 1 g, fat: 0.2 g, carbohydrate: 21 g (16 g from sugar), dietary fibre: 1 g, calcium: 11 mg, iron: 0 mg, magnesium: 4 mg, phosphorus: 11 mg, potassium: 136 mg, sodium: 7 mg, zinc: 0 mg, thiamin: 0 mg, riboflavin: 0 mg, niacin: 0 mg, vitamin B 6: 0.1 mg, folate: 2 mcg, pantothenic acid: 0 mg, vitamin B 12: 0 mcg, vitamin A: 1 mcg, vitamin C: 3 mg, vitamin E: 0 mg, omega-6 fatty acids: 0 g, omega-3 fatty acids: 0 g

Percentage of calories from protein 3%, fat 2%, carbohydrate 95%