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).
Prep: 5 minutes
Cook: 5 minutes
Prep: 15 minutes
Cook: 15 minutes
Prep: 15-20 minutes (soak fruit for 2-7 days)
Cook: 2 hours