Winter citrus mincemeat

    8 hours 25 min

    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.

    10 people made this

    Makes: 7 (225g) jars mincemeat

    • 200g currants
    • 225g sultanas
    • 225g raisins
    • 100ml brandy
    • 50ml Cointreau® liqueur
    • 1 teaspoon mixed spice
    • 175g chopped almonds
    • 225g mixed peel
    • 150g suet
    • 150g brown sugar
    • juice and zest of 1 orange
    • juice and zest of 1 lemon

    Prep:25min  ›  Extra time:8hr soaking  ›  Ready in:8hr25min 

    1. Soak the dried fruit in the brandy and liqueur overnight.
    2. The next day, combine the soaked dried fruit with the remainder of the ingredients and mix well until blended.
    3. Transfer the mixture into sterilised jars and seal immediately. Store in the fridge or in a cool dark place for up to 6 months.

    How to sterilise jars

    Learn how to sterilise jars two ways with our handy step-by-step guide and video.

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