Christmas Mincemeat with Apricot and Orange
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A light fruity mincemeat with apricots which is ready to use immediately or store for later.
Ingredients
Mincemeat
- 150 g raisins
- 150 g currants
- 110 g sultanas
- 40 g apricots (finely chopped) Other options; very finely sliced kumquats with their pips removed, dried cranberries or sour cherries
- 50 g candied peel (finely chopped) or add more currants
- 200 g apple (or quince) - varieties such as Bramley, Braeburn or Pink Lady are ideal - cored and chopped (small) or very coarsely grated. No need to peel.
- 110 g beef or vegetarian suet
- 110 g soft brown sugar
- 2 tbsp orange marmalade optional, if not using add 50g soft brown sugar
- 50 g almonds (medium/finely chopped with or without skins) or walnuts, macadamia ...brazil nuts
- 1 organic unwaxed lemon zested and juiced
- 1 organic unwaxed orange zested and juiced
- 2 tsp mixed spice shop bought or recipe below
- ½ tsp cinnamon and a pinch of nutmeg
- ½ tsp pure almond or vanilla extract optional
- 60-90 ml brandy, rum or brandy/sherry mixed*
Mixed Spice
- 2 tbsp powdered cinnamon
- ⅔ tsp powdered cloves
- 1 tsp ground nutmeg
- 2 tsp powdered allspice
- 1 tsp powdered mace
- 1 tsp powdered ginger
- ⅔ tsp powdered coriander
- 1 tsp cardamom
Instructions
Mixed Spice
- If you have the time, the spice does reach another level if ground from scratch. If not, put all the powdered spices in the food processor to ensure they are well combined. Store in a sealed jar or container.
Mincemeat
- Put all the ingredients (except the alcohol) into a large heatproof bowl. Pyrex is ideal. Stir well. Cover and leave in a cool place overnight or a minimum of 6-8 hours.
- Preheat the oven to 110°C. Cover the bowl with foil, and leave in the oven for 3 hours.
- Remove, and stir well to distribute the melted suet. When cold, mix in the brandy until the mincemeat is moist . Pack into clean, sterile jars* (see below for how to link), seal and store in a cool dark place.
- The recipe makes about 3 x 350ml jars. The total dried fruit is 500g.
- Click here for the Mince Pie Recipe
Notes
Don't skimp on the oven time. It allows all the fruit to get coated in the suet, ensuring long shelf life and enhancing the flavour. I have used the same recipe for over 25 years. It's delicious and excels over any store-bought version.
*Start off with about 90ml of brandy/run. You can always add more when you come to use the mincemeat.
Here's a good link for how to sterilise jars.
I first came across this method in a copy of Louise Walker's AGA party book in those long distant AGA days. However, when researching the recipe, I noticed Delia's website recommends the same method featured in her Happy Christmas book. So credit and inspiration from both.
Tried this recipe?Mention @thewildepicurean or tag #thewildepicurean
