Ian's Christmas Mincemeat
Yield: 3 500 ml jars
Print
Ingredients
- 175 g thompson raisins
- 150 g currants
- 150 g sultanas
- 150 g dried cranberries
- 1 lemon (zest only)
- 150 ml brandy
- ½ lemon (juice only)
- 300 g suet
- 250 g dark brown sugar
- 100 g mixed peel (chopped)
- ½ tsp ground nutmeg
- ½ tsp ground allspice
- ½ tsp ground cinnamon
- 1 apple (peeled and chopped finely)
Instructions
Sterilise The Jars:
- Place jars, lids, and bands in an empty dishwasher and run through a complete cycle with no detergent.
- Leave jars in the dishwasher until ready to fill.
Prepare The Fruit:
- Put the raisins, currants, sultanas, dried cranberries & lemon zest into a large bowl.175 g thompson raisins, 150 g currants, 150 g sultanas, 150 g dried cranberries, 1 lemon
- Pour the brandy and lemon juice over the fruit mixture and leave it to soak for at least 1 hour until plumped up150 ml brandy, ½ lemon
- Drain the fruit mixture and set the liquid mixture aside.
Make The Mincemeat:
- Add the remaining ingredients to the fruit mixture, in the order given, and mix until well combined.300 g suet, 250 g dark brown sugar, 100 g mixed peel, ½ tsp ground nutmeg, ½ tsp ground allspice, ½ tsp ground cinnamon, 1 apple
- Pour in the liquid mixture and mix well.
- Spoon and press into sterilised jars to exclude any air.
- Cover the jars and leave in a cool, dry place for at least two weeks, and up to a year, before using.
Recipe Notes
- RECIPE USAGE: Use this mincemeat to make Mincemeat Tarts