PX sherry, pear and stem ginger mincemeat recipe
Tesco Finest PX sherry is the real difference maker in this deliciously boozy and fruity mincemeat recipe. Try spooning the mixture into your Christmas cake this year to give your dessert an extra dimension of flavour
See method- Serves 6 x 300ml jars
- 20 mins plus cooling
- 47 calories / serving
- Gluten-free
- Vegetarian
Ingredients
- 125g unsalted butter
- 200g light brown muscovado sugar
- 500g pack dried mixed fruit
- 150g crystallised stem ginger, finely chopped
- 50g dried cranberries
- 50g flaked almonds
- 2 ripe, firm pears (about 150g each), peeled, cored and cut into 1cm dice
- 1 orange, zested and juiced
- 2 tsp ground cinnamon
- 2 tsp mixed spice
- ½ tsp ground nutmeg
- 250ml Tesco Finest PX sherry
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Shop ingredientsEach serving contains
- Energy
- 195kJ 47.0kcal
- Fat
- 1g
- Saturates
- 1g
- Salt
- 0.0g
- Sugars
- 8g
of the Reference intake
Carbohydrate 8.0gProtein 0.2gFibre 0.3g
Method
- Put all the ingredients except the sherry in a large saucepan. Heat gently until the butter and sugar have melted, then simmer over a low heat, stirring occasionally, for 10 mins. Remove from the heat and set aside to cool completely.
- Stir through the sherry, then spoon the mincemeat into sterilised jars* and seal tightly. Label and store in a cool, dark place for up to 6 months. Once open, store in the fridge for up to 1 week.
- See more Christmas recipes
*To sterilise glass jars, wash in hot, soapy water and rinse well. Dry in the oven for 15-20 mins at gas 1, 140°C, fan 120°C until hot and completely dry. Boil metal lids and rubber seals for 10 mins, then leave to dry.
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. Always defrost and heat thoroughly before eating. For more tips on freezing and defrosting food, read our article Love Your Freezer.
