Classic mincemeat
By: Roopa Gulati
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Classic mincemeat
- Prep time:
- 30 mins, plus overnight standing time
- Cook time:
- Serves:
- makes about 3.5kg
This fresh-tasting mincemeat is laced with plenty of yuletide spirit and hints of warming spice
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Tips and suggestions
- Eat with...
- Lightning Mince Pies
Ingredients
- 500g currants
- 500g raisins
- 500g sultanas
- 500 g cooking Apples, peeled, cored and finely chopped or coarsely grated
- 500g chopped beef suet, or vegetarian suet
- 100 g blanched Almonds, roughly chopped
- 450g lightlight muscovado sugar
- 1 tsp Cinnamon
- 1 pinch grated Nutmeg
- 1.5 tsp Mixed spice
- 1 Lemons, grated rind and juice
- 1 Oranges, grated rind and juice
- 200g mixed candied peel, chopped
- 200 ml dark rum
- 275 ml dry Sherry
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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Latest Comment
No cooking? Raw suet? Bleaaarrrrgh! something missed out here, methinks.
Great recipe and really easy to make. can't wait to make my mincepies in a few weeks.