Macadamia Mincemeat

A yummy Christmas mincemeat is essential for a good mince pie. It is best done a month before to allow the flavours to develop but will still work if made a week before. This mincemeat is suet free, using coconut oil instead, giving it an almost tropical flavour accompanied with the rum.

Minced Meat, prepared and ready to be stored.
Minced Meat stored in a jar.

Portions: Aproximately 2kg

Preparation: 10 minutes plus 1 month to develop (minimum 1 week)

Ingredients

Macadamia Mincemeat

  • 250g currants
  • 250g raisins
  • 250g cranberries
  • 150g candied mixed peel (finely chopped)
  • 150g macadamias
  • 1 orange, juice and zest
  • 1 lemon, juice and zest
  • 2 apples, peeled, cored and grated
  • 200ml coconut oil
  • 200g brown sugar
  • 200ml golden rum

Method

Mincemeat

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