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Fruity mincemeat with almonds

Fruity mincemeat with almonds

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A star rating of 4.5 out of 5.2 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • 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

  • Freezable
Nutrition: per serving
HighlightNutrientUnit
kcal80
fat3g
saturates1g
carbs13g
sugars13g
fibre1g
protein1g
low insalt0.01g
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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 almond
  • 100g shredded suet or light shredded vegetable suet

Method

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, November 2010

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Overall rating

A star rating of 4.5 out of 5.2 ratings
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