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.
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.
Rate & review