Macadamia Mincemeat Recipe

Macadamia Mincemeat

Minced Meat, prepared and ready to be stored.

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.

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Aproximately 2kg

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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.