Mincemeat
By: Rachel Allen From: Rachel Allen: Christmas Bake!
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Mincemeat
- Prep time:
- 20 mins
- Cook time:
- 10 mins
- Serves:
- makes 2.7kg, enough to fill 6 jam jars
This delicious fruit mince from Rachel Allen will keep happily in a cool dark place for at least a year
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Tips and suggestions
- Cooks Tips...
- if you are making your own suet (the fat that surrounds the beef kidney), make sure that every trace of blood has been removed before you whiz it in the food processor, otherwise it will cause the mincemeat to go off.
Ingredients
- 2 large cooking Apples, peeled, cored and cut into large chunks
- 2 Oranges, finely grated zest and juice
- 2 Lemons, finely grated zest and juice
- 250g shredded suet, or butter, chilled and grated
- 275g raisins
- 275g currants
- 275g sultanas
- 125g mixed candied peel, chopped
- 650g soft dark brown sugar
- 50g Almonds
- 2 tsp Mixed spice
- 75ml Irish whiskey, or brandy
Method
1. Place the apple chunks in a small saucepan with 1 teaspoon of water, cover and cook over a low heat for about 8–10 minutes until the apples are cooked down to a pulp. Allow to cool.2. Mix with all the remaining ingredients in a large bowl and put into sterilised jars.
3. Leave to mature, if possible for at least 2 weeks before using.
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Latest Comment
all your recioess very good for me.
any rachel allen recipe is good enough for me, she's great :))))
Used the brandy option and also added a quarter pint of Stout. Used half suet & half butter. Result was extremely tasty.