Quince Hazelnut and Cognac Mincemeat
Prep Time: 20 minutes
Total Time: 1 hour 20 minutes
Ingredients:
2 small quince
1 small apple
2 large oranges, zest and juice
2 large lemons, zest and juice
100g butter
50ml Cognac
200g golden raisins
150g currants
150g cranberries
150g good quality candied peel, chopped
1 teaspoon cinnamon, ground
1 teaspoon ginger, ground
¼ teaspoon cloves, ground
½ teaspoon allspice, ground
175g muscovado sugar
50g hazelnuts, toasted and chopped
Method:
In a medium saucepan put the lemon and orange juices and zest, then grate the quince and apple into it. Stir the fruit so that it does not discolor.
Add butter cognac, dried fruits, candied peel and all the spices. Over a low heat, cook for 1 hour stirring frequently until the quince and apple have broken down. Once the dried fruits are plump and the liquid has evaporated remove from heat and allow to cool. Mix in the sugar and hazelnuts.
Spoon the mincemeat into sterilized jars and seal tightly.
Note: As this mincemeat uses butter instead of suet it has a shorter shelf life. It needs to be refrigerated and will keep for a month. You can freeze the mincemeat too and then it will keep for at up to 6 months.