Miranda's mincemeat recipe
This is a quick and easy recipe that is perfect to make in autumn when there are plenty of apples about. I love to make it on a wet day and fill the house with comforting Christmassy smells.
I am then prepared and ready for when the Christmas baking starts and I can reach for a jar to make mincemeat shortbread, mince pies and other delicious treats.
This recipe will make about seven jam jars of mincemeat (about two kilos) and will last for at least six months in a dark place.
Ingredients
- 500 g grated cooking apples (leave the peel on and grate everything except the core)
- 200 g shredded suet
- 350 g raisins
- 225 g currants
- 110 g sultanas
- 110 g dried cranberries
- 110 g soft brown sugar
- 225 g demerara sugar
- 2 small lemons - zest and juice
- 2 small oranges - zest and juice
- 3 tsp mixed spice
- 0.5 tsp grated nutmeg
- 1 tsp ground cinnamon
- 6 tbsp brandy, port or orange juice
- 17.6 oz grated cooking apples (leave the peel on and grate everything except the core)
- 7.1 oz shredded suet
- 12.3 oz raisins
- 7.9 oz currants
- 3.9 oz sultanas
- 3.9 oz dried cranberries
- 3.9 oz soft brown sugar
- 7.9 oz demerara sugar
- 2 small lemons - zest and juice
- 2 small oranges - zest and juice
- 3 tsp mixed spice
- 0.5 tsp grated nutmeg
- 1 tsp ground cinnamon
- 6 tbsp brandy, port or orange juice
- 17.6 oz grated cooking apples (leave the peel on and grate everything except the core)
- 7.1 oz shredded suet
- 12.3 oz raisins
- 7.9 oz currants
- 3.9 oz sultanas
- 3.9 oz dried cranberries
- 3.9 oz soft brown sugar
- 7.9 oz demerara sugar
- 2 small lemons - zest and juice
- 2 small oranges - zest and juice
- 3 tsp mixed spice
- 0.5 tsp grated nutmeg
- 1 tsp ground cinnamon
- 6 tbsp brandy, port or orange juice
Details
- Cuisine: English
- Recipe Type: Dessert
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 180 mins
- Serves: 25
Step-by-step
- Put all the ingredients bar the brandy in a large ovenproof bowl. Stir well then cover with a clean tea towel and leave in a cool place for the flavours to combine.
- Preheat the oven to 120 degrees, remove the tea towel, stir again then cover with foil and put in the oven for about three hours.
- Take the mincemeat out of the oven and stir with a wooden spoon, add the brandy and stir again.
- Sterilise your jars in a hot dishwasher or wash thoroughly with hot water then put into the oven for 5 mins at 180 degrees.
- Spoon the mincemeat into the sterilized jars and keep in a cool place ready for your Christmas baking.
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