Christmas nut mincemeat

    8 hours 25 min

    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.

    7 people made this

    Makes: 6 (225g) jars mincemeat

    • 80g currants
    • 150g sultanas
    • 80g raisins
    • 75g mixed peel
    • 225ml brandy
    • 2 teaspoons mixed spice
    • 150g chopped almonds
    • 150g chopped Brazil nuts
    • 150g chopped hazelnuts
    • 150g suet
    • 175g brown sugar
    • juice and zest of 1 orange

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

    1. Soak the dried fruit and mixed peel in the brandy and liqueur overnight.
    2. 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.
    3. Transfer the mixture into sterilised jars and seal. 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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