Chocolate, Pecan and whiskey Mince pies
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| 115 g chopped pecans 350 g finley chopped Bramley apples 200 g raisins 115 g dried apricots 75 g stoned dates 150 g sultanas 5 g freshly grated nutmeg 5 g ground cinnamon Pinch of allspice 175 g suet 115 g dark soft brown sugar 2 orange zest and juice 1 lemon zest and juice 300 ml whiskey 75 g dark chocolate chunks |
Stir together the ingredients in a non metallic bowl. Cover and leave for 24 hrs stirring occasionally. Place the mincemeat tightly into clean dry jars pressing down on the mixture to expel any air. Seal and cover. It is best to leave it for 6-8 weeks to mature. |
