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).
Approximately 2 litres
Prep: 15 minutes
Cook: Make at least 2 weeks in advance
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
- 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.
Recipe Ideas
Spicy Venison Steaks on Butternut Squash Mash
6 Portions
Prep: 10 minutes (plus 15 minutes marinating)
Cook: venison 5-8 minutes, mash 10-30 minutes (according to cooking method)
Recipe
Garlic and Pepper T-bone Steak , with Crisp Onion Rings and Potato
Wedges
1 large Portion or 2 Portions
Prep: 5 minutes
Cook: 8-15 minutes
Keywords:
cointreau
mincemeat
citrus
pecans
ingredients
raisins
currants
suet
christmas
xmas
Categories:
desserts