Apricot and Pecan Mincemeat

Name: Apricot and Pecan Mincemeat
Yield: Makes about 1.5 kg / 3 lb 8 oz mincemeat
Ingredients: ¼ tsp freshly grated nutmeg; 120 g / 4 oz shelled pecans, roughly chopped; 120 g / 4 oz ground almonds; 120 g / 4 oz butter, melted; ½ tsp ground cinnamon; 150 g / 5 oz dark soft brown sugar; 150 ml / 5 fl oz rum, whisky or brandy; 265 g / 9 oz mixed dried fruit – raisins, sultanas, currants; 2 tangerines or 1 orange, grated zest and juice; 200 g / 7 oz diced mixed peel; ½ tsp ground cloves; 500 g / 1 lb 2 oz traditionally dried apricots

Preparation info

Makes about
1.5 kg
mincemeat

Difficulty
Medium

Appears in

Cakes

By Geraldene Holt

Published 2011

About

One of the advantages of these two excellent mincemeats which include butter in place of suet is that they can be used for filling pies straight away or can be stored in a cold place for up to 3 months.

Ingredients

500 g / 1 lb 2 oz traditionally dried apricots
265

Dessert
Pastry
Vegetarian
Gluten-free

Method

Use kitchen scissors to snip each apricot into about 10 pieces. In a large bowl mix together the apricots, dried fruit and mixed peel with the zest and juice of the tangerines and the rum or whisky. Leave in warm place for at least 2 hours for the liquid to be absorbed.

Stir in the sugar, cin