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



  • 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


  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.