Pumpkin spice mincemeat

    Pumpkin spice mincemeat


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    About this recipe: This delicious alternative to traditional mincemeat features the mellow and creamy flavours of pumpkin in a light and delightful way.

    Makes: 5 (300ml) jars mincemeat

    • 225g sultanas
    • 225g raisins
    • 225g currants
    • 150g mixed peel
    • 2 teaspoons mixed spice
    • 1/2 teaspoon ground cinnamon
    • 200g suet
    • zest and juice of 1/2 orange
    • 200g brown sugar
    • 2 apples - peeled, cored and grated
    • 85g pumpkin puree
    • 85g chopped pecan nuts
    • 150ml brandy

    Prep:25min  ›  Cook:2hr  ›  Ready in:2hr25min 

    1. Combine all of the ingredients, except the brandy, in a large saucepan and cook very gently over a low heat for 2 hours, stirring occasionally.
    2. Remove from the heat, stir in the brandy and mix well. As the mincemeat continues to cool, stir frequently, so that the suet is evenly distributed.
    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 or until needed.

    How to sterilise jars

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

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