Walnut and Whisky Mincemeat
Crunchy walnuts, firey whisky, stewed apples and dried fruits make this Walnut and Whisky mincemeat recipe the only mincemeat recipe you'll ever need!
Servings: 3 0.5 litre Kilner jars (makes about 36 mince pies)
Calories:
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Alter quantities (metric only) 3 0.5 litre Kilner jars (makes about 36 mince pies)
Here's what you'll need...
- Heavy-based medium saucepan
- Potato masher or wooden spoon
- Very large mixing bowl
- 3 0.5 litre Kilner jars or screwtop jars such as jam jars
Ingredients you'll need...
Stage 1 - see blog post for variation suggestions
- 25 g Unsalted butter
- 425 g Bramley (cooking) apples - 3 medium apples weight is after being peeled, cored and chopped - (4 Cups) prepared only when ready to cook to avoid the apples browning
- 3 tablespoon Cold water
- 225 g Sultanas (1½ Cups)
- 230 g Currants (1½ Cups)
- 50 g Dried cherries (2-3 tablespoons)
- 120 g Mixed peel (⅔ Cup)
- 120 g Walnut halves chopped in half again (1 Cup)
- 1 teaspoon Ground cinnamon level
- ½ teaspoon Whole nutmeg grated level
- ½ teaspoon Ground cloves level
- 1 Orange juice and zest
- 230 g Light muscovado sugar (1 Cup + 2 level tablespoons)
- 170 g Vegetable suet (1¼ Cups)
- 4 tablespoon Whisky preferably good quality, a smoky whisky brings extra intensity of flavour
Here's what we do...
Day 1
- Heat your butter gently until just melted and then chop your apples into small chunks and mix in.
- Add your cold water and then bring to a gentle simmer.
- Turn the heat down low and gently simmer until the apples have softened and become mushy. Use your potato masher or a wooden spoon to mash the apples as they cook, they should be ready in about 5-7 minutes. Add a little more water if it all dries up before the apples are soft enough to mash.
- Set your apples aside to cool completely.
- Meanwhile, mix the rest of the mincemeat ingredients together, except the whisky, in your large mixing bowl.
- Once your apples have completely cooled mix them into the rest of your mincemeat ingredients. You may find it easier to mulch them in with your hands.
- Finally mix in your whisky.
- Take a clean tea towel or similar cloth and drape it over the bowl of mincemeat and leave it to stand for 24 hours in a cool and dry place, out of direct sunlight. This enables the fruit to absorb the liquids.
Day 2
- Sterilise your jars, see this link for instructions on how to do this. Make sure you also sterilise the jar seals and/or lids.
- Leave the jars to cool face down.
- Fill with your mincemeat, seal and store at room temperature and out of sunlight.
- Your mincemeat can be used right away but is at it's best if stored for at least a month.
Supporting Notes
Pepping up your mincemeat before use
To really liven up a jar of your lovely Walnut and Whisky Mincemeat when you are ready to use it I recommend mixing in:
When packing your sterilised jars, make sure to push your mincemeat down well into the jar, in order to leave no air gaps. Walnut and Whisky mincemeat will be stored this way for up to 6 months. Making your mincemeat up to 6 months before use is ideal as it allows the flavours to really deepen and develop. I confess to never being this well organised though! I tend to make mine a month before, which has always been perfectly fine.
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- the zest of 1 orange;
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- another 50 grams of walnut halves chopped into quarters;
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- a further tablespoon of Whisky, or fresh orange juice or fresh apple juice.
Storage
This Walnut and Whisky Mincemeat should be stored in sterilised jars and kept in a cool place out of direct sunlight.When packing your sterilised jars, make sure to push your mincemeat down well into the jar, in order to leave no air gaps. Walnut and Whisky mincemeat will be stored this way for up to 6 months. Making your mincemeat up to 6 months before use is ideal as it allows the flavours to really deepen and develop. I confess to never being this well organised though! I tend to make mine a month before, which has always been perfectly fine.