Name: Quick-to-mix mincemeat
Prep time: 15 min
Total time: 15 min
Yield: Makes 5 x 450g/1lb jars
Cuisine: British
Ingredients: 2 large Bramley apples peeled, cored and finely chopped to give 450g/1lb; 450g currants; 450g sultanas; 450g raisins; 200g pot mixed candied peel; zest and juice of 1 orange; zest and juice of 1 lemon; 450g dark muscovado sugar; 1 ½ tsp ground mixed spice; 100ml Armagnac or brandy plus more if needed; 200g pack beef or vegetable suet

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Quick-to-mix mincemeat

Quick-to-mix mincemeat

Jane Hornby

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Makes 5 x 450g/1lb jars

Easy

Prep: 15 mins

plus 2 hrs soaking, no cook

A star rating of 4 out of 5.4 ratingsRate

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Why settle for a shop-bought jar of this traditional, festive fruit filling when you can make your own in minutes?

Freezable

Gluten-free

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Ingredients

Nutrition

Units:

MetricUS

2 large Bramley apples

peeled, cored and finely chopped to give 450g/1lb
450g currants
450g sultanas
450g raisins
200g pot mixed candied peel
zest and juice of 1 orange
zest and juice of 1 lemon
450g dark muscovado sugar
1 ½ tsp ground mixed spice
100ml Armagnac or brandy

plus more if needed
200g pack beef or vegetable suet

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Nutrition: per tbsp

kcal54
fat1g
saturates1g
carbs10g
sugars10g
fibre0g
protein0g
salt0g

Method

step 1

Put everything except the suet into a large mixing bowl and mix well using your hands. Leave for at least 2 hrs, or overnight if you can. Add the suet, mix again, then spoon into sterilised jars (see tip, bottom left) while they are still warm. Will keep for up to 1 year in a cool, dark place. If the mincemeat starts to look dry as it matures, add a little more brandy.

RECIPE TIPS

HOW TO STERILISE YOUR JARS

Wash jars and lids in hot soapy water, rinse, then place on a baking tray and put in a low oven for 10 mins or until completely dry. Alternatively, put them through the hot cycle of a dishwasher. If you are using jars with rubber seals, remove the seals and cover in just-boiled water.

Recipe from Good Food magazine, November 2015

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A star rating of 4 out of 5.4 ratings

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