Tropical fruit ‘n’ nut mincemeat

Makes: 1kg


200g/7oz seedless raisins
100g/4oz sultanas
150ml/5Floz stout
100g/4oz ready to eat apricots finely chopped
75g/3oz glazed cherries halved
3 tbsp runny honey
40g/1.5oz crème coconut block grated
150ml/5Floz ale
200g/7oz firm eating apples, peeled and grated
Zest of one lemon
Zest of one orange
Ground cinnamon (to taste)


1. Put all the ingredients together in a large pan. Heat and slowly bring to the boil, stir for approximately 5 minutes, then leave to cool completely.

2. Spoon the mixture into sterilised jars with tight fitting lid. Keep in a cool dark place for 2-3 weeks or in the fridge.

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