Home
Recipes
Mince pie recipes
Apple, cherry and toasted hazelnut mincemeat

Apple, cherry and toasted hazelnut mincemeat

Name: Apple, cherry and toasted hazelnut mincemeat
Yield: Serves lots of people
Cuisine: British recipes
Ingredients: 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

Easy
December 2009

Easy
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.

Nutrition: per serving

Calories: 263kcal
Fat: 8.5g (3.3g saturated)
Protein: 2.2g
Carbohydrates: 44.4g (41.6 sugar)
Salt: trace

Nutrition: per serving

Calories: 263kcal
Fat: 8.5g (3.3g saturated)
Protein: 2.2g
Carbohydrates: 44.4g (41.6 sugar)
Salt: trace

Per 100g

Save recipe

Save recipe Print

Ingredients

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

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

Method

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).

Method

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).

Fancy getting a copy in print?

Subscribe to our magazine