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    Apricot and Almond Mincemeat

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    Apricot and Almond Mincemeat

    This mincemeat can be made up to 2 months ahead, but it will already taste delicious after just 1 month.

    • Vegetarian
    • Christmas
    • Preparation time: 30 minutes, plus at least 2 hours standing time.
    • Total time: 2 hours 30 minutes 60 minutes 60 minutes 30 minutes

    Makes: about 2kg


    • 500g pack Waitrose Ready-to-Eat Dried Apricots
    • 150g pack Waitrose Roasted Marcona Almonds, coarsely chopped
    • 500g pack Waitrose Luxury Dried Mixed Fruit
    • ½ x 250g pack Atora Light Shredded Vegetable Suet
    • Finely grated zest and juice of 2 oranges
    • Finely grated zest and juice of 2 lemons
    • 250ml Grand Marnier or brandy
    • 275g dark brown muscovado sugar


    1. Using kitchen scissors, cut the apricots into small pieces and place in a large mixing bowl with the chopped almonds, or use a food processor, chopping the apricots and almonds separately. Do not blend too finely.
    2. Stir in all the remaining ingredients, mix well, cover and leave to stand, stirring occasionally, for at least 2 hours or overnight.
    3. Spoon into sterilised jars (see 'Cook's tip'), pressing down well with the back of the spoon to ensure there are no air gaps. Cover with wax paper discs, seal with lid and store in a cool, dark place until ready to use.

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    Cook's tips

    To sterilise the jars, either wash them in warm soapy water and rinse well, or put them in the dishwasher on a hot cycle. Then preheat the oven to 160°C, gas mark 3, place the jars upright on a baking tray and heat for 10 minutes. Allow the jars to cool before filling with mincemeat.


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