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Amaretto and apricot mincemeat recipe

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Looking to mix up your mince pies this Christmas? This amaretto and apricot mincemeat is bursting with flavour and super-easy to make ahead! Try adding this fruity mix to flapjacks, scones, or apple crumble for a festive twist. See method

Makes 1.4kg (about 4 jars)
Takes 30 mins plus cooling
64 calories / serving
Freezable
Vegetarian
Dairy-free

Ingredients

200g flame raisins
200g sultanas
200g currants
100g vegetable suet
200g dark brown soft sugar
2 oranges, zested and juiced
1 lemon, zested and juiced
2 large eating apples, scrubbed and grated
60g blanched almonds, toasted and roughly chopped
150g dried apricots, finely chopped
2 tsp ground mixed spice
½ tsp ground ginger
pinch freshly grated nutmeg
100ml amaretto

Each serving contains

Energy
270kj
64kcal 3%
Fat
11g 12%
Saturates
1g 3%
Sugars
0g 0%
Salt
trace 0%

of the reference intake
Carbohydrate 11.1g Protein 0.6g Fibre 0.7g

Method

Mix the raisins, sultanas, currants, suet, sugar, citrus zests and juice in a saucepan. Warm over a low heat for 10 mins, stirring, until the sugar has dissolved. Remove from the heat and transfer to a mixing bowl.
Stir in the grated apples, almonds, apricots and spices to combine, then set aside to cool completely.
Pour over the amaretto, stir well to coat then spoon into sterilised jars*. Seal tightly, then store in a cool, dark place for at least 2 weeks before using. Unopened jars will keep for up to a year – once opened, store in the fridge and use within 2 months.

*To sterilise glass jars, wash in hot, soapy water and rinse well. Dry in the oven for 15-20 mins at gas 1, 140°C, fan 120°C until hot and completely dry. Boil metal lids and rubber seals for 10 mins, then leave to dry.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Christmas planning recipes