About this recipe:Infused with the fruity flavours of oranges and lemons, this mincemeat is sure to take your mince pies to the next level. Make well ahead of the Christmas rush and either use for your own creations or give away as gifts.
Makes: 7 (225g) jars mincemeat
50ml Cointreau® liqueur
1 teaspoon mixed spice
175g chopped almonds
225g mixed peel
150g brown sugar
juice and zest of 1 orange
juice and zest of 1 lemon
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Method Prep:25min › Extra time:8hr soaking › Ready in:8hr25min
Soak the dried fruit in the brandy and liqueur overnight.
The next day, combine the soaked dried fruit with the remainder of the ingredients and mix well until blended.
Transfer the mixture into sterilised jars and seal immediately. Store in the fridge or in a cool dark place for up to 6 months.