Mincemeat
-
Preparation time:
20 minutes, plus standing
-
-
Total time:
48 hours
Makes:
1.5kg (4 standard jars)
Ingredients
-
225g currants
-
225g raisins
-
225g sultanas
-
100g chopped mixed peel
-
50g blanched almonds, chopped
-
200g dark muscovado sugar
-
100g shredded suet
-
1 Granny Smith apple, peeled, cored and grated
-
Juice and grated rind of 1 lemon
-
Juice and grated rind of 1 orange
-
1 tsp ground mixed spice
-
6 tbsp brandy
Method
-
Mix all the ingredients in a large bowl. Cover and leave in a cool place for 24-48 hours.
-
Stir again. Pack into sterilised jars. Cover with waxed discs, and lids or jam pot covers.
-
Store in a cool, dark place until Christmas. Then bake it in pies and tarts. The uncooked mincemeat will keep for up to a year.
Comments
Glossary
-
Almond
-
Apple
-
Bake
-
Brandy
-
Chop
-
Currants
-
Jam
-
Lemon
-
Mincemeat
-
Mix
-
Mixed peel
-
Mixed spice
-
Orange
-
Peel
-
Raisins
-
Rind
-
Shredded
-
Stir
-
Suet
-
Sugar
-
Sultanas
Click to rate this recipe.
This recipe was first published in Sat Nov 01 00:00:00 GMT 2003.
Average user rating