Name: Almond and peach mincemeat
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 1 granny smith apple; 400g mixed dried fruits (sultanas, citrus peel, dried ginger etc); 100g dried peach, chopped; 100g muscovado sugar; Juice and zest of 1 lemon; Juice and zest of 1 orange; 50g ground almond; 50g almond flakes; 1 Tbsp dairy-free spread (optional); 1 tsp mixed spice; 1 tsp ground cinnamon; 2 pinches of ground cloves; ½ tsp vanilla paste (optional); 1 Tbsp honey (orange-blossom); 1 Tbsp orange liqueur; 1 tbs almond liqueur; 1 Tbsp peach snaps or brandy

Almond and peach mincemeat

14 Dec 2019

by Dinna

Prep Time

5 minutes

Cook Time

20 minutes

Total Time

25 minutes

Background

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 (see mincemeat). This year I made almond and peach mincemeat because I want to make almond cakes, mince pies and scones with it.

Ingredients

1 granny smith apple
400g mixed dried fruits (sultanas, citrus peel, dried ginger etc)
100g dried peach, chopped
100g muscovado sugar
Juice and zest of 1 lemon
Juice and zest of 1 orange
50g ground almond
50g almond flakes
1 Tbsp dairy-free spread (optional)
1 tsp mixed spice
1 tsp ground cinnamon
2 pinches of ground cloves
½ tsp vanilla paste (optional)
1 Tbsp honey (orange-blossom)
1 Tbsp orange liqueur
1 tbs almond liqueur
1 Tbsp peach snaps or brandy

Instructions

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.

https://cooktogether.com/?recipe=almond-and-peach-mincemeat

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