About this recipe:This hearty mincemeat is for nut lovers up and down the country and boasts three kinds of nuts: almonds, Brazil nuts and hazelnuts. Enjoy in mince pies or in a mincemeat tart.
Makes: 6 (225g) jars mincemeat
75g mixed peel
2 teaspoons mixed spice
150g chopped almonds
150g chopped Brazil nuts
150g chopped hazelnuts
175g brown sugar
juice and zest of 1 orange
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Method Prep:25min › Extra time:8hr soaking › Ready in:8hr25min
Soak the dried fruit and mixed peel in the brandy and liqueur overnight.
The next day, combine the remainder of the ingredients in a saucepan and cook over a low to medium heat until gently bubbling. Stir for 8 to 10 minutes then remove from the heat. Allow to cool a little then stir in the soaked fruit. Mix until well combined.
Transfer the mixture into sterilised jars and seal. Store in the fridge or in a cool dark place for up to 6 months.