Mincemeat Recipe

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makes:

3

Total Time:

02:20

Prep:

00:20
plus overnight soaking

Cooking:

02:00

Ingredients

  • 175g (6 oz) raisins
  • 175g (6 oz) sultanas
  • 175g (6 oz) currants
  • 100g (4 oz) cut mixed peel
  • 125g (4 1/2 oz) light shredded vegetable suet
  • 25g (1 oz) whole, blanched almods, roughly chopped
  • 300g (10 oz) Bramley apple, peeled, cored and finely chopped
  • 175g (6 oz) light muscavado sugar
  • Finely grated zest and juice of 1 orange
  • Finely grated juice and zest of 1 lemon
  • 1 tsp ground cinnamon
  • 2 tsp ground mixed spice
  • 2 tbsp brandy
  • 2 tbsp dark rum
  • you will need
  • 3 x 350g (12 oz) jars with lids and waxed discs

Method

  • Place all the ingredients, except for the brandy and rum into a large china, ovenproof dish. Mix well, cover and leave overnight.

  • Heat the oven to 130C, 11C Fan, 250F, gas 1/2. Give the mincemeat another good stir and cover the dish with foil. Place on the centre shelf of the oven for 2 hours. Remove from the oven and stir again so that all the fruit is coated in the melted suet. Leave to cool and stir in the brandy and rum.

  • Pack the mincemeat into sterilised jars, cover with a waxed disc and seal.

Top Tip

Cooking the mincemeat very slowly in the oven allows the suet to melt and coat all the fruit. This forms a seal and prevents fermentation in the jar.

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