Pecan and Whiskey Mincemeat
Photography by Vanessa Wu.
This recipe makes approx 500 grams and needs to be made two weeks ahead.
INGREDIENTS
60 grams pecans, toasted and chopped
175 grams apples, peeled and grated
100 grams raisins
60 grams dried apricots, finely chopped
40 grams dried figs, finely chopped
40 grams pitted dates, finely chopped
75 grams sultanas
1⁄2 teaspoon freshly grated nutmeg
1⁄2 teaspoon ground cinnamon pinch of ground allspice 90 grams suet 60 grams brown sugar
finely grated zest and juice of 1 lemon
finely grated zest and juice of 1⁄2 an orange
150 ml whiskey
METHOD
Mincemeat: Combine all the ingredients in a non-metallic bowl. Cover and leave in a cool place for 24 hours, stirring occasionally.
Pack the mincemeat tightly into clean, dry jars, pressing down to expel any air. Cover, seal and store in a cool dark place for 2 weeks before using.
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Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!