Mincemeat recipe

  • Preparation Time10 mins
  • Cooking Time150 mins
  • Serves4
  • DifficultyEasy
1 large Bramley apple, peeled, cored and diced
100g sultanas
100g currants
100g dried cranberries
150g raisins
100g mixed chopped peel
50g chopped Almonds
200ml Brandy
Finely grated zest and juice of 1 orange
Finely grated zest and juice of 1 lemon
2 tsp mixed spice
1/2 tsp ground ginger
1/2 tsp freshly grated nutmeg
175g dark brown sugar
100g shredded suet
1) Thoroughly mix all the ingredients except the brandy together in a large ovenproof bowl, cover and leave to stand overnight.

2) The following day preheat your oven to 110°C/Gas 1/4, cover the bowl with foil and place in the oven for about 2 and a half hours.

3) Allow to cool, then mix in the Brandy and put into sterilised jars. This mincemeat needs to mature for at least three weeks before using. Once sealed, it can keep for at least a year.

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