Maple butter & pecan mincemeat
Makes: about 900g
Prep time: 20 minsTotal time: 
Recipe photograph by Maja Smend
Maple butter & pecan mincemeat
Homemade mincemeat is always worth the effort – this maple-pecan version is a delicious twist
Makes: about 900g
Prep time: 20 minsTotal time: 
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Nutritional information (Per 20g serving)
Calories
79Kcal
Fat
3gr
Saturates
1gr
Carbs
12gr
Sugars
11gr
Fibre
1gr
Protein
0gr
Salt
0gr
Debbie Major
Cook, writer and food stylist, Debbie's reputation for foolproof, delicious recipes is second to none. She is renowned for her dedication to seasonal home cooking and her love of all things rustic and authentic. Simplicity over cheffy is her motto!
See more of Debbie Major’s recipes
Debbie Major
Cook, writer and food stylist, Debbie's reputation for foolproof, delicious recipes is second to none. She is renowned for her dedication to seasonal home cooking and her love of all things rustic and authentic. Simplicity over cheffy is her motto!
See more of Debbie Major’s recipes
Ingredients
- finely grated zest and juice of 2 small oranges
- finely grated zest and juice of 1½ large lemons
- 1 large Bramley apple (approx. 250g)
- 75g butter
- 3 tbsp whisky, brandy or Calvados
- 150g raisins
- 110g sultanas
- 110g currants
- 110g chopped mixed peel
- 1 ½ tsp ground cinnamon
- 1 tsp ground ginger
- 1 tsp mixed spice
- ½ tsp freshly grated nutmeg
- 75g light muscovado sugar
- 4 tbsp maple syrup
- 100g pecans
Step by step
Get ahead
The unopened mincemeat will keep for up to 6 months in a cool dark place. Once opened, store in the fridge.
- Put the orange and lemon zest and juices into a medium-sized pan. Peel, and coarsely grate the apple, discarding the core, and stir into the juices to stop it from going brown.
- Add the butter, whisky, dried fruits, mixed peel and spices and cook over a low heat, stirring frequently, for 45-60 minutes until the apples have broken down, the dried fruits have plumped up and all the liquid has disappeared.
- Stir in the sugar and maple syrup and leave to go cold. Meanwhile, preheat the oven to 200°C, fan 180°C, gas 6. Spread the pecan nuts on a baking tray and toast for 6-7 minutes. Leave to cool, then roughly chop and stir into the mincemeat.
- Spoon into sterilised jars and seal tightly. Store in a cool dark place, or in the fridge until needed.
