Cointreau Mincemeat recipe

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).

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Approximately 2 litres

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Prep: 15 minutes
Cook: Make at least 2 weeks in advance

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.