Pecan and blueberry mincemeat

For a delicious version of a traditional Christmas treat try Lesley Waters's simple, fruit and nut-filled home-made mincemeat
By Lesley Waters
Pecan and blueberry mincemeat
  • Rating:
  • Serves: Makes 800g
  • Prep Time: 15 minutes plus 1 month storing
  • Effort: easy

Ingredients

main

  • 100 g dried blueberries
  • 100 g pecans, chopped
  • 75 g dried apricots, (no-soak) chopped
  • 75 g raisins
  • 75 g sultanas
  • 75 g no-need-to-soak pitted prunes, chopped
  • 100 g shredded suet
  • 1/2 tsp mixed spice
  • 1/2 tsp ground cinnamon
  • 75 g muscovado sugar
  • grated zest and juice of 1 large oranges
  • 125 ml Brandy or whisky brandy

Method

1. Place the blueberries, pecan nuts, apricots, raisins, sultanas, prunes, suet, mixed spice, cinnamon, sugar, orange zest and juice and brandy into a large bowl and mix well together.

2. Spoon into sterilised, airtight jars and store in a cool, dry place for up to 1 month.

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