Blitz 'n' blend mincemeat

Blitz 'n' blend mincemeat

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(1 ratings)

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Cooking time

Ready in 20 minutes

Skill level

Easy

Servings

About 1.6kg/3lb 8oz

A traditional boozy mincemeat that's ready in 20 minutes - make a big batch, bottle up and give as gifts

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
81
protein
0g
carbs
14g
fat
2g
saturates
1g
fibre
0g
sugar
5g
salt
0.02g

Ingredients

  • 50g blanched almonds
  • 100g candied peel
  • 1 Bramley apple, peeled, cored and chopped into large chunks
  • 50g stem ginger, plus 2 tbsp syrup from the jar
  • 50g glacé cherries
  • 50g ready-to-eat dried pineapples
  • 225g each of sultanas/ raisins /currants
  • 140g shredded suet
  • 225g light muscovado sugar
  • ¼ tsp each powdered ginger /mixed spice/nutmeg
  • grated zest and juice of 1 orange
  • 150ml brandy or dark rum

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Method

  1. In your food processor, pulse the almonds, peel, apple, ginger, cherries and pineapple together until finely chopped (but not mushy), then tip into a large bowl. In batches, pulse the sultanas, raisins and currants until just chopped a little bit then add to the bowl.
  2. Sprinkle the suet and sugar, salt and spices over all the chopped fruit and mix well. To mix, squelch through fingers. Pour over the ginger syrup, orange juice and zest and alcohol, then mix again. Spoon the mixture into sterilised jars and keep until needed.

Recipe from Good Food magazine, November 2004

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Comments

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bytheway's picture

I live in France and would love to make mincemeat, does anyone have any ideas about what I could use instead of suet as I cannot find it here

carolpwilson's picture
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I've made this for a couple of Christmases and it's nicely flavoured with the ginger, pineapple and cherries. I prefer to make my own mincemeat as the shop bought stuff is far too sweet and tasteless and lacks body whilst this is just the opposite! It's quick and easy to make too once you've measured out all the ingredients - just throw them in the processsor. I usually make a large plate tart using pastry flavoured with ground almonds (my late Dad's recipe) on Boxing Day. It's a family favourite but is far too sweet and gooey with commercial mincemeat.

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