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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.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 12 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 granny smith apple
  • 400 g mixed dried fruits sultanas, citrus peel, dried ginger etc
  • 100 g dried peach chopped
  • 100 g muscovado sugar
  • Juice and zest of 1 lemon
  • Juice and zest of 1 orange
  • 50 g ground almond
  • 50 g 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

Method
 

  1. Peel then roughly grate the apple into a heavy-based pan. Add all the ingredients- except the alcohol.
  2. 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.
  3. 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.
  4. Once opened, keep it in the fridge.