Christmas nut mincemeat

Christmas nut mincemeat


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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

  • 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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