Prep Time: 20 minutes
Total Time: 1 hour 20
- 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
- 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.
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.