Chestnut Christmas Mincemeat

A rich, fruity mincemeat packed with Chestnuts, dried fruits, warming spices and citrus. Perfect for Christmas baking, gifting or making ahead, it develops even more flavour as it matures.


Written by Merchant Gourmet
2 hours Approximately 1.2kg Beginner
Chestnut Christmas Mincemeat
Ingredients
  • 100g dried cranberries
  • 180g Merchant Gourmet Whole Chestnuts, chopped
  • 120g dried figs, finely chopped
  • 100g dates, finely chopped
  • 100g prunes, finely chopped
  • 100g suet or vegetable suet
  • 100g candied peel
  • 1¼ tsp mixed spice
  • 1 tsp ground cinnamon
  • Zest and juice of 3 large tangerines or oranges
  • 150g dark brown sugar
  • 1 large Bramley apple, coarsely grated
  • 5 tbsp balsamic syrup, rum or brandy

Shop the recipe

Whole Chestnuts
Whole Chestnuts
180G
  1. Preheat the oven to 120°C.
  2. Place the dried cranberries, Merchant Gourmet Whole Chestnuts, figs, dates, prunes, suet, candied peel, mixed spice, cinnamon, citrus zest and juice, dark brown sugar, grated apple and balsamic syrup (or rum or brandy) into a large ovenproof dish or bowl.
  3. Mix thoroughly until evenly combined.
  4. If making an uncooked mincemeat to use within two weeks, transfer to a container and refrigerate.
  5. For cooked mincemeat, cover the dish tightly with foil.
  6. Bake for 2 hours.
  7. If storing in jars, spoon the hot mincemeat into sterilised jars immediately and seal.
  8. Alternatively, leave to cool completely in the dish, stir well, cover and refrigerate.

More recipes

View all

FOLLOW THE FLAVOUR

Scroll. Save. Savour.

@merchantgourmet
United States

Your location is set to United States