Mincemeat
(from the UK )

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Ingredients

Metric

  • 450g Cooking apples, cored and chopped small (don't need to peel)
  • 225g shredded suet
  • 350g raisins
  • 225g sultanas
  • 225g currants
  • 225g whole mixed candied peel, finely chopped
  • 350g soft dark brown sugar
  • The grated zest and juice of an orange and lemon
  • 50g whole almonds, cut into slivers
  • 2 teaspoons mixed ground spice
  • 1/4 teaspoon ground cinnamon Nutmeg, grated
  • 3 tablespoons brandy

Imperial / American

  • 16oz Cooking apples, cored and chopped small (don't need to peel)
  • 8oz shredded suet
  • 12oz raisins
  • 8oz sultanas
  • 8oz currants
  • 8oz whole mixed candied peel, finely chopped
  • 12oz soft dark brown sugar
  • The grated zest and juice of an orange and lemon
  • 2oz whole almonds, cut into slivers
  • 2 teaspoons mixed ground spice
  • 1/4 teaspoon ground cinnamon Nutmeg, grated
  • 3 tablespoons brandy

Method

Mix all the ingredients, except for the brandy, in a large mixing bowl, mixing them together very well. Cover the bowl with a clean cloth and leave the mixture in a cool place for 12 hours (better overnight), so the flavors can mix and develop.

After that pre-heat the oven to 225°F / 120°C, cover the bowl loosely with foil and place it in the oven for 3 hours.

Remove the bowl from the oven. Don't worry about the appearance of the mincemeat, it will look like it's swimming in fat, but this is how it should look! As it cools stir it from time to time and the fat will coagulate and instead of it being in tiny shreds it will encase all the other ingredients. When the mincemeat is cold stir in the brandy.

Pack in clean dry jars, cover with wax discs and seal. It will keep in a cool, dark cupboard indefinitely, but it's best eaten within a year!

(Makes 1.4kg / 3lb of Mincemeat)

Note: Vegetarians can make this mincemeat using vegetarian suet.