Traditional mincemeat
- James Martin
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Makes about 2kg (4 x 500ml jars)
Easy
Prep: 20 mins
Plus soaking
A star rating of 4.3 out of 5.46 ratingsRate
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Try making your mincemeat well in advance of Christmas to give the flavours maximum time to mature
Dairy-free
Egg-free
Nut-free
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Make-ahead mince pies
A star rating of 4 out of 5.1 rating
Ingredients
Nutrition
Units:
MetricUS
-
250g raisins
-
375g currants
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100ml brandy
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zest of 1 lemon
juice of ½
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300g shredded suet
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250g dark brown sugar
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85g chopped mixed peel
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½ small nutmeg
grated
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1 large Bramley apple
peeled and grated
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Nutrition: per tbsp
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kcal70
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fat3g
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saturates2g
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carbs10g
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sugars9g
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fibre0.3g
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protein0.2g
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salt0.02g
low
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Method
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step 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.
Recipe from Good Food magazine, November 2009
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A star rating of 4.3 out of 5.46 ratings
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