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PX and pear mincemeat
Rich, sweet Pedro Ximenez sherry, with its flavours of raisins, fig and caramel, is the perfect tipple to splash into your mincemeat, and matches so well with fragrant pear. Serve any leftover sherry alongside mince pies, Christmas pudding or cake.
This delicious mincemeat will make about 1.6kg. The perfect addition to your homemade mince pies or try substituting the shop bought mincemeat in this easy mince pie recipe.
Ingredients
- 200 g
(7oz) raisins
- 200 g
(7oz) golden sultanas
- 150 g
(5oz) dried cranberries, halved
- 100 g
(3 ½oz) currants
- 50 g
(2oz) crystallised stem ginger, finely chopped
- 100 g
(3 ½oz) mixed peel
2 firm but ripe pears (about 300g/11oz), peeled, cored and cut into 1cm cubes
– we used Conference
- 50 g
(2oz) blanched almonds, roughly chopped
1 1/2 tsp each ground cinnamon and mixed spice
1/2 tsp freshly grated nutmeg
Pinch of ground cloves, optional
Finely grated zest and juice of 1 orange
- 150 g
(5oz) vegetarian suet or unsalted butter
- 200 g
(7oz) light muscovado sugar
- 3 Tbsp.
brandy
- 250 ml
(9 fl oz) Pedro Ximenez sherry
Directions
- Step 1
Tip all the ingredients, except the sherry, in to a large pan. Heat gently, until the butter or suet has melted, then simmer gently for 10min, stirring occasionally. Cool for a few minutes, then stir through the sherry and spoon into sterilised jars. Secure the lids tightly. Label and store in a cool place.
- Step 1
It will keep for up to 6 months. Once opened, store in the fridge and use within a week.
