Mincemeat

PennyAuthorPenny
00DifficultyIntermediate

A traditional British Christmas make

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Yields3 Servings
Prep Time12 hrs 15 minsCook Time2 hrs 30 minsTotal Time14 hrs 45 mins

 175g raisins
  110g currants
 110g mixed peel, finely chopped or like me use dried cranberries
 175g suet
 250g soft, dark brown sugar
 0.5 tspnfreshly grated nutmeg
 2-3 tspns mixed spice
 Grated zest and juice of 1 lemon
 Grated zest and juice of 1 orange
 2 bramley apples Chopped or grated
 4 tblspn brandy

1

Put all ingredients except brandy in a large bowl

2

Stir well making sure all the ingredients are evenly mixed

3

Cover with a clean tea towel and leave overnight

4

Heat oven to 110c

5

Pour the mix onto a baking tray , cover tightly with foil

6

Cook for 2.5 hours

7

The suet will have melted but don’t worry

8

Stir the mincemeat mixture really well and leave to cool, stirring occasionally

9

Stir the mincemeat again, add the brandy and give a final stir

10

Fill sterilised jars with the

11

mincemeat, cover with a wax disc and seal

Ingredients

 175g raisins
  110g currants
 110g mixed peel, finely chopped or like me use dried cranberries
 175g suet
 250g soft, dark brown sugar
 0.5 tspnfreshly grated nutmeg
 2-3 tspns mixed spice
 Grated zest and juice of 1 lemon
 Grated zest and juice of 1 orange
 2 bramley apples Chopped or grated
 4 tblspn brandy

Directions

1

Put all ingredients except brandy in a large bowl

2

Stir well making sure all the ingredients are evenly mixed

3

Cover with a clean tea towel and leave overnight

4

Heat oven to 110c

5

Pour the mix onto a baking tray , cover tightly with foil

6

Cook for 2.5 hours

7

The suet will have melted but don’t worry

8

Stir the mincemeat mixture really well and leave to cool, stirring occasionally

9

Stir the mincemeat again, add the brandy and give a final stir

10

Fill sterilised jars with the

11

mincemeat, cover with a wax disc and seal

Mincemeat

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