Nothing beats homemade Christmas mincemeat! Packed with fruits, nuts and spices
- 100g mixed nuts, toasted (I used flaked almonds, pecans and pistachios)
- 100g dried cranberries
- 100g dried chopped apricots
- 100g saltanas
- 100g currants
- 100g mixed peel
- 100g glace cherries, halved
- 2 cooking apples, skins removed and grated
- 200g vegetable suet
- 50g soft brown sugar
- 50g golden syrup
- 1 lemon zest and juice
- 2 oranges, zest only
- 1tbsp orange blossom water
- 3 tsp ground cinnamon
- 1 tsp ground cardamom
- 1/2 tsp ground allspice
- 1/2 tsp ground nutmeg
- 2 tbsp orange liquor
- 2 tbsp amaretto
Directions (Makes approx 1.2kg/ 4 x 350g jars)
- In a large bowl, add the sugar, golden syrup, lemon zest and juice, orange zest, orange blossom water, grated apples, alcohol and spices and mix well to combine.
- Add all the fruit, nuts and suet and mix well again to combine.
- Adjust spices/alcohol/sweetness to taste, if required.
- Divide into sterilised jars, pushing the mixture down so you don’t leave any air-gaps. Put a layer of clingfilm over the top and seal the jars.
- Decorate with ribbon, label and date, and gift to your family or friends at Christmas – or make yourself the BEST mince pies.
Storage – Using alcohol will help preserve the mincemeat. Store in a cool dry place and it can last up to 12 months! If you are not using alcohol, ideally use within 1 week and store in the fridge.
I love mincemeat, but find the shop bought version far to sweet and sickly. So I decided to make my own version without adding much sugar at all. The result is a rich and fruity mincemeat where you can taste all the different flavours and spices.
The Latest from instagram
Please share your results with @hannahbakescake on Instagram
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License