Pink Lady® Christmas Minced Meat



Makes 4 x 450g jars

  • 2 1/2 pounds Pink Lady® Apples 
  • Finely grated zest and juice of 3 oranges (you will need 200ml juice)
  • 3 1/2 cups Pink Lady® apples, peeled, cored and chopped into 1cm cubes
  • 1 1/4 cups currents
  • 1 1/4 cups raisins
  • 3/4 cups sultanas
  • 3/4 cups crystallised stem ginger
  • 3/4 cups orange marmalade
  • 1 1/2 cups demerara sugar
  • ½ tsp ground cloves
  • 2 tsp ground ginger
  • 2 tsp cinnamon
  • ½ tsp ground nutmeg
  • 3 1/12 oz gin
  • 3/4 cups chopped walnuts (or almonds)


  1. Peel, core and chop 2 1/2 lbs apples, then put into a saucepan with orange juice. Cook gently till tender, 20 minutes. Blend to puree in a food processor. You should end up with 1 1/2 pints apple puree.
  2. Put the puree into a bowl and add all the other ingredients, except gin and 3 1/2 cups cubed apples (reserve these for cooking).
  3. Mix well, then cover and leave to stand for 12 hours.
  4. Preheat oven to 300F.
  5. Put minced meat in a large baking dish and bake covered for 1½ hours.
  6. Add cubed apples and bake uncovered for a further 1hour.
  7. Stir in gin, spoon into warm, sterilized jars, making sure there are no air pockets.
  8. Seal jars and store in a dry, dark, cool place until Christmas.
  9. Use within 12 months. Perfect paired with Pink Lady® Christmas Apple Minced Pies recipe.

This recipe was originally published by a global Pink Lady® brand partner here.