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Classic mincemeat

Roopa Gulati
This fresh-tasting mincemeat is laced with plenty of yuletide spirit and hints of warming spice

Classic mincemeat

Method

Mix everything together in a really large bowl. It's a good idea to get stuck in and use your hands for this. Cover the bowl and leave on one side for a day so that the flavours can develop. Give it a good stir now and again.

Pack the mincemeat into sterilised jars, seal with greaseproof paper jam pot covers and tight-fitting lids. Store in a cool place - if you have the time, let the mincemeat mature for 2-3 weeks before using it for mincepies.

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Serves: makes about 3.5kg

Prep: 30 min, plus overnight standing time

Ingredients
500g currants
500g raisins
500g sultanas
500g cooking apples, peeled, cored and finely chopped or coarsely grated
500g chopped beef suet, or vegetarian suet
100g blanched almonds, roughly chopped
450g light brown Muscovado sugar
1 tsp cinnamon powder
1 pinch grated nutmeg
1.5 tsp Mixed spice
1 lemon, grated rind and juice
1 orange, grated rind and juice
200g candied mixed peel, chopped
200ml dark rum
275ml dry sherry