Mincemeat recipe

2

Recipe by Andy Bates

Ingredients

  • 1 large Bramley apple, peeled, cored and Technique: Dicing Cutting a larger piece of food into even cube-shaped pieces. I know this Teach me, please diced
  • 100g sultanas
  • 100g currants
  • 100g dried cranberries
  • 150g sultanas
  • 100g mixed Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped peel
  • 50g Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped Almonds
  • 200ml Brandy
  • Finely Technique: Grate Shredding a large ingredient to produce small, evenly-sized morsels. You can grate ingredients using a grating disc fitted inside your food processor. I know this Teach me, please grated zest and juice of 1 orange
  • Finely Technique: Grate Shredding a large ingredient to produce small, evenly-sized morsels. You can grate ingredients using a grating disc fitted inside your food processor. I know this Teach me, please grated zest and juice of 1 lemon
  • 2 tsp mixed spice
  • 1/2 tsp ground ginger
  • 1/2 tsp freshly Technique: Grate Shredding a large ingredient to produce small, evenly-sized morsels. You can grate ingredients using a grating disc fitted inside your food processor. I know this Teach me, please grated nutmeg
  • 175g dark brown sugar
  • 100g shredded suet

Use imperial measurements

Method

How to make Mincemeat recipe

1) Thoroughly mix all the ingredients except the brandy together in a large ovenproof bowl, cover and leave to stand overnight.

2) The following day preheat your oven to 110°C/Gas 1/4, cover the bowl with foil and place in the oven for about 2 and a half hours.

3) Allow to cool, then mix in the Brandy and put into sterilised jars. This mincemeat needs to mature for at least three weeks before using. Once sealed, it can keep for at least a year.