Almond and peach mincemeat
Every year I make my own mincemeat. It’s actually super easy to do, healthier, tastier and cheaper than anything you can buy in the shops. I like making mincemeat at least a week before I use it, but most of my recipes can be used immediately (seemincemeat). This year I made almond and peach mincemeat because I want to make almond cakes, mince pies and scones with it.
Ingredients
Method
- Peel then roughly grate the apple into a heavy-based pan. Add all the ingredients- except the alcohol.
- Gently bring to a simmer then cook for 20-30 minutes, until it’s thick and jam-like . Let it cool then stir in the alcohol.
- When the mixture is completely cool, spoon it into sterilised jars (you should get 4 small or 2 larger jars). Seal them with a lid then store in a cool place.
- Once opened, keep it in the fridge.