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Christmas Mincemeat
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- #33892
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
1 pound cooking apples, peeled cored and finely chopped
8 ounces shredded suet
12 ounces raisins
8 ounces sultanas
8 ounces currants
8 ounces whole mixed peel, finely chopped
12 ounces soft dark brown sugar
2 Lemons, grated rind and juice of
2 Oranges, grated rind and juice of
2 ounces flaked almonds
4 teaspoons mixed spice
1/2 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg
6 tablespoons brandy
directions
Just mix all the ingredients except for the brandy together in a large bowl very thoroughly. Then cover with a cloth and leave for at least 12 hours.
Now place the mincemeat loosely covered with kitchen foil, tin foil paper in a cool oven 225 deg F/120 deg C/Gas mark 1/4 (quarter) for 3 hours. This will slowly melt the suet which coats the rest of the ingredients and preventing it from fermenting - if too much juice from the apples seeps out during storage.
Now when this is done allow the mincemeat to get quite cold again, now stir in the brandy, and spoon into clean sterile preserving jars. Cover and seal and store. Use to make mince meat pies using your favorite pastry mix. These can then be frozen. Bon Appetite!
added by
criley49
nutrition data
Nutritional data has not been calculated yet.
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