Mincemeat

Name: Mincemeat
Ingredients: 34 lb sugar (soft light brown); 34 lb sultana, cleaned; 34 lb currants, cleaned; 1 lb raisins, cleaned (seeded); 34 lb mixed peel (candied); 34 lb suet (prepared shredded); 34 teaspoon ground nutmeg; 14 teaspoon ground ginger; 34 teaspoon mixed spice; 6 ounces almonds (blanched); 1 apple (large cooking); 4 lemons (juice); 14 pint sherry wine

13 ingredients

9 steps

Ingredients

34 lb sugar (soft light brown)
34 lb sultana, cleaned
34 lb currants, cleaned
1 lb raisins, cleaned (seeded)
34 lb mixed peel (candied)
34 lb suet (prepared shredded)
34 teaspoon ground nutmeg
14 teaspoon ground ginger
34 teaspoon mixed spice
6 ounces almonds (blanched)
1 apple (large cooking)
4 lemons (juice)
14 pint sherry wine

Directions

1

Mix together the brown sugar, sultanas, currants, raisins, candied peel, suet, spices and almonds in a bowl.
2

Peel, core and chop the apple and add it to the other ingrediens.
3

Then, using the coarsest disc of a mincer, mince all the ingredients together - they can be chopped if preferred.
4

Stir in the lemon juice and sherry to make a fairly stiff consistency.
5

Wash and dry the jam jars or decorative glasses and pots, then pack the mincement in, pressing down well with the handle of a wooden spoon.
6

There should be no air bubbles visible through the glass.
7

Cover the mncemeat, first with waxed paper rounds, wax side down, then pieces of polythene tied down with string and a ribbon if it is for a gift.
8

Label an date the jars.
9

Leave the mincement in a cool, dry place for at least two weeks for the flavours to mellow.