Traditional Mincemeat

Homemade mincemeat is amazing, cheat and buy the pastry if you must but never cheat on the mincemeat you will notice the difference.

Ingredients for around 4 jars:
200 g currants
350 g raisins
200 g sultanas
4 cooking apples, grated or finely chopped with the skin
100 g mixed peel
300 g soft brown sugar
Zest and juice of 1 lemon
Zest and juice of 1 orange
1 teaspoon nutmeg
1 teaspoon ground ginger
3 teaspoons mixed spice<
225g light shredded suet
4-5 tablespoons brandy

Place all the ingredients into a large bowl except the brandy, stir well to mix, cover with a clean cloth and leave overnight for the flavours to develop.

  1. Next day, preheat the oven to gas mark 1/120oc/AGA simmering oven rack on oven floor, cover loosely with foil and cook for 3 hours.  This will melt the suet and coat the apple to prevent it fermenting.
  2. Leave it to cool completely then stir in the brandy, transfer to sterilised jars, seal and store in a cool place for up to 1 year.