Mincemeat
This sweet and spicy mincemeat is perfect for including in festive recipes like the classic mince pie. It's also a great gift!
Equipment
- 2x 500ml jar
Ingredients
- 500 grams currants/sultanas/raisings
- 150 grams dried apricots chopped
- 85 grams mixed peel
- 150 millilitres brandy
- 250 grams dark brown sugar
- 2 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1 lemon juice and zest
- 1 orange juice and zest
- 175 grams suet
Instructions
- Place all of the dried fruit in a mixing bowl and pour over the brandy. Cover with clingfilm and leave to rest for at least half an hour but ideally overnight.
- Place the soaked fruit in a large saucepan along with all of the remaining ingredients (except the suet) and set over a medium heat.
- Stir the mixture and cook until the sugar has dissolved and the liquid has begun to bubble.
- Let the mix cook for 5-10 minutes before adding the suet.
- Stir to ensure the suet is evenly distributed then spoon into sterilised jars.
- Pack the mix in well to make sure there are no air bubbles. Seal the jars and leave to cool.
- The mincemeat should be stored in a cool, dark cupboard ideally for at least a fortnight (at most 6 months).