Apple, cherry and toasted hazelnut mincemeat

Apple, cherry and toasted hazelnut mincemeat
  • Serves icon Serves lots of people
  • Time icon 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
Calories
263kcal
Fat
8.5g (3.3g saturated)
Protein
2.2g
Carbohydrates
44.4g (41.6 sugar)
Salt
trace

Per 100g

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

Method

  1. Peel then finely grate the apples into a large bowl. Mix in the lemon and orange zest and juice.
  2. 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.
  3. 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.
  4. 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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