Homemade Christmas Mincemeat
Mince pies are little parcels of Christmas joy. A treat that is carefully put together and hopefully received with a glass of something good to wash it down. This is the recipe we follow for our homemade mincemeat a family tradition we love. In the video I have doubled the ingredients as we wanted to gift jars of mincemeat to family and friends.
Ingredients
- 450 g Bramley apples cored and chopped small (not peeled)
- 225 g shredded suet you can use vegetarian in the same quantity
- 350 g raisins
- 225 g sultanas
- 225 g currants
- 225 g mixed peel pre-chopped
- 350 g soft dark brown sugar
- the grated zest and juice of 2 oranges
- the grated zest and juice of 2 lemons
- 50 g flaked almonds
- 4 tsp mixed ground spice
- 1/2 tsp ground cinnamon
- whole nutmeg for grating
- 6 tbsp brandy
Instructions
- In a (very large) mixing bowl add all the ingredients except the brandy together and mix well. Cover this bowl with a tea towel and leave it overnight (or for 12 hours) for the flavours to combine.
- Once the ingredients have rested overnight pre heat your oven to 120 C. Cover the bowl loosely with foil and place in the over for three hours. Then remove from the oven (the fat will be all liquid now). As the mincemeat cools keep stirring from time to time; this will coat all the other ingredients in the fat as it cools.
- Once cool stir in the brandy. Pack in sterilised jars, cover with wax discs and seal. store in a cool dark cupboard. Delia recommends eating within a year of making.