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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).
Portions: Approximately 2 litres
Preparation: 15 minutes
Cooking: 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
- 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.
- 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.
