Apple and hazelnut mincemeat
- December 2010
- Makes approximately 4 x 300g jars
- Takes 20 minutes to make, 1 hour to cook
This mincemeat recipe is full of rich wintry flavours, pack it into mince pies for a delicious Christmas dessert.
- Finely grated zest and juice of 2 large oranges
- Finely grated zest and juice of 2 large lemons
- 1 large (about 300g) bramley apple
- 100g butter
- 50ml Calvados or other brandy or dark rum
- 200g raisins 150g sultanas
- 150g currants
- 150g candied peel, chopped
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp freshly grated nutmeg
- ½ tsp mixed spice
- 175g light muscovado sugar
- 50g lightly toasted hazelnuts, chopped
- Put the orange and lemon zest and juices into a medium pan. Peel, quarter and core the apple, then grate it, stirring it into the juices as you go so it doesn’t discolour.
- Add the butter, Calvados or other brandy or rum, dried fruits, candied peel and spices, then cook over a low heat, stirring frequently, for 1 hour until the apple has broken down, the dried fruits have plumped up and all the liquid has evaporated. Leave to cool, then mix in the sugar and toasted hazelnuts.
- Spoon into cool, sterilised jars, press a waxed disc firmly onto the surface of the mixture and seal. Refrigerate and use within 1 month.
Because this mincemeat is made with butter instead of suet, it keeps in the fridge for no more than a month. However, it freezes well – for up to 6 months. For a mincemeat with a longer shelf life, omit the butter and stir in 100g shredded suet at the end, along with the sugar and nuts. This will keep for up to a year in a cool dark place.
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