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.
Related Content
latest issue:
Issue #123
Depending on where you live, spring can bring anything from warmer temperatures and rainy days, to hail, sleet and snow! Dish has you covered for all weather in our latest issue with everything from new season’s fresh asparagus to comforting fried chicken, three ways. With pizzas, dinners for two, recipes for entertaining, indulgent desserts, easy ‘make it tonight’ dishes, an extract from Olivia Galletly’s latest cookbook, fritters, and even a Mexican feast, this issue is jam-packed. With 100 recipes, this bumper issue is one not to be missed!