Apple, cherry and toasted hazelnut mincemeat
- December 2009
- Serves lots of people
- Takes 30 minutes to make, plus sterilising and overnight resting
A recipe with a twist on tradition. This sticky, sweet mincemeat is packed full of the wonderful flavours of christmas.
- 8.5g (3.3g saturated)
- 44.4g (41.6 sugar)
- 500g cooking apples
- Zest and juice of 1 lemon
- Zest of 2 oranges and juice of 1
- 500g dried apricots
- 250g dried dates or figs
- 100g natural glacé cherries
- 50g crystallised stem ginger
- 50g chopped candied lemon and
- orange peel
- 100g chopped and toasted hazelnuts
- 225g vegetable suet
- 500g sultanas
- 225g raisins
- 350g soft dark brown sugar (or
- muscovado sugar)
- 2 tsp ground mixed spice
- 2 tsp ground cinnamon
- 2 tsp freshly grated nutmeg
- 200ml brandy
- Peel then finely grate the apples into a large bowl. Mix in the lemon and orange zest and juice.
- With scissors, snip the dried apricots, dates and cherries into small pieces, then add to the apple. Cut the ginger into small pieces with a knife and add to the bowl. Add the chopped peel and the remaining ingredients and, with two big spoons, mix everything together. cover with a cloth and leave to stand overnight.
- The following day, sterilise your jars and lids. Wash them with hot, soapy water, drain and place them on a baking tray in the oven for 30 minutes at 140°c/fan120°c/gas 1.
- Give the mincemeat a stir, then spoon into the jars. Cover with wax discs, then seal with the lids. Label (the kids could make fabric covers and ribbon-ties, too) and store for as long as possible before using (it should keep until next christmas).
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