published
in Recipes
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 for making Mincemeat
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.