TRADITIONAL BRITISH MINCEMEAT
Ingredients
- 1 lb/450g Bramley apples cored and chopped small without peeling (or use any tart, flavourful pie apples)
- 8 oz/225g shredded beef suet
- 12 oz/350g raisins
- 8 oz/225g sultanas golden raisins
- 8 oz/225g currants
- 4 oz 110g mixed candied peel, finely chopped
- 4 oz 110g glace cherries
- 12 oz/350g soft dark brown sugar you may want to use a little less if your apples are much sweeter than Bramleys
- Grated zest and juice of two oranges
- Grated zest and juice of two lemons
- 2 oz slivered almonds
- 4 tsps ground mixed spice*
- 1/2 teaspoon ground cinnamon
- Grated nutmeg
- 6 tablespoons brandy
Instructions
- Spend the best part of an hour weighing and measuring fruits and chopping apples or get your friends to help you.
- Stir all the ingredients, except the brandy, together in a large ceramic bowl.
- Cover with a cloth and leave overnight in a cool place so that the flavours get a chance to mingle.
- Then place everything in a very cool (225 degrees) oven for three hours. This melts the lard and coats the apples, thereby preventing fermentation.
- Stir in the brandy to preserve everything and pack in clean, sterilized jars.
- If properly made, mincemeat will last almost indefinitely and is supposed to sit for a few weeks before using so that the flavours can mature.
Notes
*‘Mixed spice’ is a ready made up spice mixture from the UK similar to pumpkin pie spice but omitting the ginger and often including ground cloves. In the US I replaced all the spices listed here with 2 tsps cinnamon, 1 tsp nutmeg, 1 tsp allspice and 1 scant tsp ground cloves.