Apple and hazelnut mincemeat

Apple and hazelnut mincemeat
  • Serves icon Makes approximately 4 x 300g jars
  • Time icon 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.

Ingredients

  • 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

Method

  1. 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.
  2. 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.
  3. Spoon into cool, sterilised jars, press a waxed disc firmly onto the surface of the mixture and seal. Refrigerate and use within 1 month.

delicious. tips

  1. 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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