1 lb (450 g) Bramley apples, cored and chopped small (no need to peel them)
8 oz (225 g) shredded suet
12 oz (350 g) raisins
8 oz (225 g) sultanas
8 oz (225 g) currants
8 oz (225 g) whole mixed candied peel, finely chopped
12 oz (350 g) soft dark brown sugar
grated zest and juice 2 oranges
grated zest and juice 2 lemons
2 oz (50 g) whole almonds, cut into slivers
4 level teaspoons mixed ground spice
½ level teaspoon ground cinnamon
¼ level teaspoon freshly grated nutmeg
6 tablespoons brandy
You will also need 6 x 1lb (350ml) preserving jars and 6 waxed discs.
Instructions
All you do is combine all the ingredients,
except for the brandy, in a large mixing bowl,
stirring them and mixing them together very
thoroughly indeed.
Then cover the bowl with a clean cloth and
leave the mixture in a cool place overnight or
for 12 hours, so the flavours have a chance to
mingle and develop.
After that pre-heat the oven to gas mark ¼,
225°F (110°C).
Cover the bowl loosely with foil and place it
in the oven for 3 hours, then remove the bowl
from the oven. Don't worry about the appearance
of the mincemeat, which will look positively
swimming in fat. This is how it should look.
As it cools, stir it from time to time; the fat
will coagulate and, instead of it being in tiny
shreds, it will encase all the other
ingredients.
When the mincemeat is quite cold, stir well
again, adding the brandy. Pack in jars that
have been sterilised (see below).
When filled, cover with waxed discs and seal.
The mincemeat will keep for ages in a cool,
dark cupboard - I have kept it for up to 3
years.
Vegetarian can make this mincemeat happily,
using vegetarian suet. And if you don't want
the full quantity, make half.
NOTE- To sterilise jars, wash the jars and lids
in warm soapy water, rinse well, then dry
thoroughly with a clean tea cloth, place them
on a baking tray and pop into a medium oven,
gas mark 4, 350°F, 180°C, for 5 minutes.
Originally Submitted
12/19/2014
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