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.
Aproximately 2kg
Prep: 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
- 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.
- Spoon the mincemeat into sterilised jars, seal them well. Store the mincemeat in a cool dry place for at least a week before using.