Recipe 2: Hazelnut and whisky mincemeat
A generous measure of whisky adds to the piquancy of this mincemeat as it matures.
115g of chopped nuts
350g cooking apples
200g plump raisins
115g of dried apricots
75g each of stoned dates and dried figs finely chopped
150g of sultanas
1 tsp each of nutmeg and cinnamon
Pinch of ground allspice
175 shredded beef or vegetable suet
115g dark brown sugar
Finely grated zest and juice of 2 oranges and 1 lemon
300ml of whisky
Stir together all of the ingredients in a non-metallic bowl. Cover and leave in a cool place for 24 hrs, stir occasionally.
Pack the mincemeat tightly in to clean jars, pressing down to expel any air. Cover and seal.
Store in cool dark place for 6-8 weeks before using.