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.

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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

  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.

Recipe Ideas

Confit Salmon

Prep: 5 minutes
Cook: 15 minutes

Recipe Recipe
Tropical Fruit, ready to be wrapped.
Tropical Chrissie Cake

Prep: 15-20 minutes (soak fruit for 2-5 days)
Cook: 2 hours

Recipe Recipe
Rhubarb and Apple Oat Crumble
6 portions

Prep: 15 minutes
Cook: 30 minutes

Recipe Recipe
Keywords:
cook 
ingedients 
food 
christmas 
xmas 
pastry 
pies 
pie 
mincemeat 
coconut oil 
macadamia 
preserves 
Categories:
desserts