Cointreau Mincemeat

The addition of cointreau makes yummy mincemeat perfect for filling little pies of sweet pastry. Mincemeat is best made at least a couple of weeks in advance. Stored in well sealed jars in a cool, dry cupboard the mincemeat should last a year (all ready for the next year).

people_outline
Approximately 2 litres
access_time
Prep: 15 minutes
Cook: Make at least 2 weeks in advance

Ingredients

Ingredients

  • 250g mixed peel, finely chopped
  • 250g raisins
  • 250g currants
  • 250g sultanas
  • 500g apples, peeled, cored and grated
  • 100g pecans, roughly chopped
  • 250g suet, grated (you may use vegetarian suet if you prefer)
  • 250g dark brown (muscavado) sugar
  • juice and zest of 1 lemon
  • juice and zest of 1 orange
  • 150ml cointreau

Method

  1. Place all the ingredients in a bowl and mix them together well. Cover the bowl with cling film and allow the flavours to mingle for 2-3 days.
  2. Spoon the mincemeat into sterilised jars tightly, seal the jars well. Store the mincemeat in a cool, dry place for at least 2 weeks before using.

Recipe Ideas

Spiced Iced Berry Puddings
Spiced Iced Berry Puddings
6-8 Portions

Prep: Preparation Time 30 minutes plus 1-2 hours freezing time
Cook: 10 minutes

Recipe Recipe
Cold Poached Salmon, plated and ready for the table.
Cold Poached Salmon
10-12 Portions

Prep: 10 minutes
Cook: 1-1/2 hours

Recipe Recipe
Apple and Goats Cheese Tarts with a Port Sauce

Prep: 5 minutes plus 30 minutes resting time for the pastry
Cook: 10-15 minutes

Recipe Recipe
Keywords:
cointreau 
mincemeat 
citrus 
pecans 
ingredients 
raisins 
currants 
suet 
christmas 
xmas 
Categories:
desserts