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)


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



  1. 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.
  2. Spoon the mincemeat into sterilised jars, seal them well. Store the mincemeat in a cool dry place for at least a week before using.