Traditional Mincemeat

Try making your mincemeat well in advance of Christmas to give the flavours maximum time to mature

• Cooking Time Prep 20 mins
  
• Skill Level Easy
• Servings Makes about 2kg (4 x 500ml jars)

Nutrition per serving

• Kcalories

  70

• Protein

  0g

• Carbs

  10g

• Fat

  3g

• Saturates

  2g

• Fibre

  0g

• Sugar

  9g

• Salt

  0.01g

Ingredients

• 250g raisins
• 375g currants
• 100ml brandy
• zest of 1 lemon, juice of ½
• 300g shredded suet
• 250g dark brown sugar
• 85g chopped mixed peel
• ½ small nutmeg, grated
• 1 large Bramley apple, peeled and grated

Directions

1. Soak the raisins and currants in the brandy and lemon juice for 1 hr until plumped up, then drain and set the brandy aside. Mix all the ingredients together in the order given, then pour in the brandy when everything else is well mixed. Spoon and press into sterilised jars, to exclude any air (the easiest way to sterilise jars is to run them through a dishwasher on its hottest setting). Cover and leave for at least a fortnight. Will keep in the fridge for up to 6 months.

Categories: All Christmas