Pecan and Whiskey Mincemeat

From issue #10.
Photography by Vanessa Wu.
Pecan and Whiskey Mincemeat

This recipe makes approx 500 grams and needs to be made two weeks ahead.


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


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.