
Zesty mincemeat
- Sara Buenfeld
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Makes 1.3kg
Easy
Prep: 15 mins
plus soaking overnight- no cook
A star rating of 5 out of 5.7 ratingsRate
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This coarse traditional mincemeat doesn't require any cooking- just throw in your nutmeg, brandy and suet and leave to soak
Freezable
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Ingredients
Nutrition
Units:
MetricUS
-
500g bag standard mixed dried fruit
-
100g chopped candied peel
-
200g light muscovado sugar
-
zest and juice 1 orange and 1 lemon
-
175g coarsley grated Bramley apple
and 100g finely grated Bramley apple
-
3 tbsp brandy
-
½ nutmeg
freshly grated
-
100g beef or vegetarian suet
-
up to 1 tbsp ground almond
optional
Keep the screen awake with cook mode on the Good Food app.
Nutrition: per tbsp
- kcal40
- fat1g
- saturates1g
- carbs7g
- sugars7g
- fibre0g
- protein0g
- salt0g
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Method
-
step 1
Tip all the ingredients, except the suet and ground almonds, into a large bowl and stir really well. Stir in the suet, cover with a plate or cling film and leave overnight for the fruit to plump up in the juices and brandy.
-
step 2
Next day, stir thoroughly again, and if the mixture still looks very juicy, add a sprinkling of ground almonds to absorb some of the liquid. Now it is ready to jar. The mincemeat will keep for 6 months, but once open, store in the fridge.
Recipe from Good Food magazine, November 2013
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A star rating of 5 out of 5.7 ratings
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