Mincemeat recipe
Ingredients
- 800 g (28.2oz) Mixed raisins, currants, dried figs, dates, sultanas ⓘ
- 500 g (17.6oz) Bramley apples, cored and finely chopped ⓘ
- 200 g (7.1oz) Suet (or vegetarian suet) shredded ⓘ
- 250 g (8.8oz) Candied peel, finely chopped
- 150 g (5.3oz) Dark muscovado sugar ⓘ
- 150 g (5.3oz) Demerera sugar
- 2 Oranges - zest and juice
- 2 Lemons - zest and juice
- 50 g (1.8oz) Whole almonds or walnuts cut into pieces ⓘ
- 3 tsp Whole ground spice ⓘ
- 1 Nutmeg (grated) ⓘ
Instructions
- Mix all the ingredients, except for the brandy, thoroughly together in a large mixing bowl.
- Then cover the bowl with a clean cloth and leave overnight or for 10 hours for the flavours to intensify.
- Cover the bowl with foil and cook in the oven for 3 hours if possible at 120C.
- Remove and allow to cool, stirring from time to time to ensure the melted suet coats all the ingredients.
- When the mincemeat is cold stir in the rum or brandy and pack into jars.
- Store in a cool, dark larder or cupboard.
- It will last a few years, but is best used within six months.
Nutrition & Diet Analysis (per serving)
420
kcal
21% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).