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Chestnut Christmas Mincemeat

Chestnut Christmas Mincemeat

“My mincemeat is inspired the famous 13 Christmas desserts of Provence, eating a little of each from the 13 is said to give you good fortune and I’ve mixed them all up so you can’t help but have a little luck.  I’ve also made it vegan with vegetable suet and exotic by the addition of balsamic syrup vinegar in place of Brandy. If you are using the mincemeat within a couple of weeks, there is no need to cook it before you cook your pies, just mix the ingredients together and store the mixture in the fridge. To save time you can roughly chop the chestnuts, figs, dates and prunes in your food processor.  The cooked mincemeat will keep almost indefinitely, so feel free to double the recipe or just scale the recipe up to use up the dried fruit from whichever your size your packets come in. The uncooked mincemeat will keep for at least two week.”

By Merchant Gourmet Cook, Alex Mackay

  • Serves 8

  • 2 hours

  • 1 pan

  • Beginner

Suitable for dairy-free, vegans and vegetarians

Whole Chestnuts

Ingredients

  • 100g dried cranberries
  • 180g Merchant Gourmet Whole Chestnuts, chopped to the size of the cranberries
  • 120g dried figs, tips trimmed then chopped to the size of the cranberries
  • 100g dates, chopped to the size of the cranberries
  • 100g prunes, chopped to the size of the cranberries
  • 100g suet, or vegetable suet, depending on your preference/dietary requirements
  • 100g candied peel
  • 1 & 1/4 tsp mixed spice
  • 1 tsp ground cinnamon
  • Grated zest and juice of 3 large tangerines or oranges
  • 150g dark brown sugar
  • 1 large Bramley apple, unpeeled, coarsely grated
  • 5 tablespoons balsamic syrup or rum or brandy

Instructions

Makes approximately 1.2kg, enough to fill about 80, 7cm mince pies

  1. Preheat your oven to 120c/Gas Half / Middle Shelf
  2. Get an oven proof bowl or baking dish with raised sides. Add all the mincemeat ingredients.  Mix them together. (If you are doing the uncooked version to use within 2 weeks, just mix and put in the fridge)
  3. Cover with foil. Bake in the pre-heated oven for 2 hours.
  4. If you are putting the mincemeat in jars, do so while it is hot, you will then have a thin layer of suet that rises to the top, which will effectively seal the mincemeat inside the jars.
  5. If you don’t want to store the mincemeat in jars just leave it to cool in the baking dish, give it a good stir, then cover it with clingfilm and put in the fridge.

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