Mincemeat recipe
Mincemeat is not impossible to make, despite belief to the contrary. It may take a little time, but time is flavour. Yhis recipe will make up to 5 small jars worth.
Ingredients
- 800 g Mixed raisins, currants, dried figs, dates, sultanas
- 500 g Bramley apples, cored and finely chopped
- 200 g Suet (or vegetarian suet) shredded
- 250 g Candied peel, finely chopped
- 150 g Dark muscovado sugar
- 150 g Demerera sugar
- 2 Oranges - zest and juice
- 2 Lemons - zest and juice
- 50 g Whole almonds or walnuts cut into pieces
- 3 tsp Whole ground spice
- 1 Nutmeg (grated)
- 1 tsp Ground cinammon
- 125 ml Dark rum or brandy
- 28.2 oz Mixed raisins, currants, dried figs, dates, sultanas
- 17.6 oz Bramley apples, cored and finely chopped
- 7.1 oz Suet (or vegetarian suet) shredded
- 8.8 oz Candied peel, finely chopped
- 5.3 oz Dark muscovado sugar
- 5.3 oz Demerera sugar
- 2 Oranges - zest and juice
- 2 Lemons - zest and juice
- 1.8 oz Whole almonds or walnuts cut into pieces
- 3 tsp Whole ground spice
- 1 Nutmeg (grated)
- 1 tsp Ground cinammon
- 4.4 fl oz Dark rum or brandy
- 28.2 oz Mixed raisins, currants, dried figs, dates, sultanas
- 17.6 oz Bramley apples, cored and finely chopped
- 7.1 oz Suet (or vegetarian suet) shredded
- 8.8 oz Candied peel, finely chopped
- 5.3 oz Dark muscovado sugar
- 5.3 oz Demerera sugar
- 2 Oranges - zest and juice
- 2 Lemons - zest and juice
- 1.8 oz Whole almonds or walnuts cut into pieces
- 3 tsp Whole ground spice
- 1 Nutmeg (grated)
- 1 tsp Ground cinammon
- 0.5 cup Dark rum or brandy
Details
- Cuisine: British
- Recipe Type: Snack
- Difficulty: Easy
- Preparation Time: 5 mins
- Cooking Time: 180 mins
- Serves: 20
Step-by-step
- Mix all the ingredients, except for the brandy, thoroughly together in a large mixing bowl. Then cover the bowl with a clean cloth and leave overnight or for 10 hours for the flavours to intensify.
- Cover the bowl with foil and cook in the oven for 3 hours if possible at 120°C.
- Remove and allow to cool, stirring from time to time to ensure the melted suet coats all the ingredients.
- When the mincemeat is cold stir in the rum or brandy and pack into jars. Store in a cool, dark larder or cupboard. It will last a few years, but is best used within six months.
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