Mincemeat recipe

Name: Mincemeat recipe
Ingredients: 800 g (28.2oz) Mixed raisins, currants, dried figs, dates, sultanas; 500 g (17.6oz) Bramley apples, cored and finely chopped; 200 g (7.1oz) Suet (or vegetarian suet) shredded; 250 g (8.8oz) Candied peel, finely chopped; 150 g (5.3oz) Dark muscovado sugar; 150 g (5.3oz) Demerera sugar; 2 Oranges - zest and juice; 2 Lemons - zest and juice; 50 g (1.8oz) Whole almonds or walnuts cut into pieces; 3 tsp Whole ground spice; 1 Nutmeg (grated); 1 tsp Ground cinammon; 125 ml (4.4fl oz) Dark rum or brandy

13 ingredients

7 steps

Ingredients

800 g (28.2oz) Mixed raisins, currants, dried figs, dates, sultanas
500 g (17.6oz) Bramley apples, cored and finely chopped
200 g (7.1oz) Suet (or vegetarian suet) shredded
250 g (8.8oz) Candied peel, finely chopped
150 g (5.3oz) Dark muscovado sugar
150 g (5.3oz) Demerera sugar
2 Oranges - zest and juice
2 Lemons - zest and juice
50 g (1.8oz) Whole almonds or walnuts cut into pieces
3 tsp Whole ground spice
1 Nutmeg (grated)
1 tsp Ground cinammon
125 ml (4.4fl oz) Dark rum or brandy

Directions

1

Mix all the ingredients, except for the brandy, thoroughly together in a large mixing bowl.
2

Then cover the bowl with a clean cloth and leave overnight or for 10 hours for the flavours to intensify.
3

Cover the bowl with foil and cook in the oven for 3 hours if possible at 120C.
4

Remove and allow to cool, stirring from time to time to ensure the melted suet coats all the ingredients.
5

When the mincemeat is cold stir in the rum or brandy and pack into jars.
6

Store in a cool, dark larder or cupboard.
7

It will last a few years, but is best used within six months.