Fruity mincemeat with almonds

Fruity mincemeat with almonds

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(2 ratings)

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Cooking time

Prep: 15 mins Cook: 5 mins

Skill level

Easy

Servings

Makes just over 3 x 450g/1lb jars

Give your mince pies an edge this year with a nutty filling - ready in just 20 minutes

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
80
protein
1g
carbs
13g
fat
3g
saturates
1g
fibre
1g
sugar
13g
salt
0.01g

Ingredients

  • 4 Bramley apples, peeled, cored and grated
  • 350g light muscovado sugar
  • zest and juice 1 orange
  • zest and juice 1 lemon
  • 1 tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp ground cloves
  • ¼ tsp allspice
  • 100g dried cranberries
  • 100g sultanas
  • 100g raisins
  • 100g currants
  • 100ml brandy
  • 85g flaked almonds
  • 100g shredded suet or light shredded vegetable suet

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Method

  1. Put the grated apple and any juices, sugar, and orange and lemon zests and juices into a large saucepan. Bring gently to a simmer, stirring until the sugar has melted. Turn off the heat and stir in the spices, dried fruit and brandy. Set aside until cool.
  2. Once cool, stir in the almonds and suet. Divide between sterilised jars or plastic containers for the freezer. Will keep unopened in the fridge for up to 3 months, or freeze for up to 6 months.

Recipe from Good Food magazine, November 2010

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Comments

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rachelexeter's picture

Really simple to make, delicious, and enjoyed even by people who claimed not to like mince pies!

akashandrachel's picture
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Delicious. We made this in late Autumn, and have just finished off the last jar from the fridge (in Spring). It lasted really well, was delicious in mince pies, and I really liked the inclusion of the apples and the almonds - made it a bit more special. I also included 100g of cherries in mine, and a little more brandy.

I had thought it should keep (unopened) at room temperature, given it is mainly dried fruit and brandy - but I didn't want to risk trying it to find it had gone off, so kept mine in the fridge.

katearbutler's picture
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I've just made this and it smells delicious!

poppy24's picture

Am hoping to make my own mincemeat this year...just wondering if you have to use the suet? Can you use butter? Or just leave it out altogether?

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