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PX sherry, pear and stem ginger mincemeat recipe

7 ratings

Tesco Finest PX sherry is the real difference maker in this deliciously boozy and fruity mincemeat recipe. Try spooning the mixture into your Christmas cake this year to give your dessert an extra dimension of flavour See method

Serves 6 x 300ml jars
20 mins plus cooling
47 calories / serving
Vegetarian
Gluten-free

Ingredients

125g unsalted butter
200g light brown muscovado sugar
500g pack dried mixed fruit
150g crystallised stem ginger, finely chopped
50g dried cranberries
50g flaked almonds
2 ripe, firm pears (about 150g each), peeled, cored and cut into 1cm dice
1 orange, zested and juiced
2 tsp ground cinnamon
2 tsp mixed spice
½ tsp ground nutmeg
250ml Tesco Finest PX sherry

If you don't have any pears, try using apples

Each serving contains

Energy
195kj
47kcal 2%
Fat
1g 2%
Saturates
1g 3%
Sugars
8g 8%
Salt
trace 0%

of the reference intake
Carbohydrate 8g Protein 0.2g Fibre 0.3g

Method

Put all the ingredients except the sherry in a large saucepan. Heat gently until the butter and sugar have melted, then simmer over a low heat, stirring occasionally, for 10 mins. Remove from the heat and set aside to cool completely.
Stir through the sherry, then spoon the mincemeat into sterilised jars* and seal tightly. Label and store in a cool, dark place for up to 6 months. Once open, store in the fridge for up to 1 week.

See more Christmas recipes

*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. Always defrost and heat thoroughly before eating. For more tips on freezing and defrosting food, read our article Love Your Freezer.