Mincemeat recipe

  • 1 large Bramley apple, peeled, cored and diced
  • 100g sultanas
  • 100g currants
  • 100g dried cranberries
  • 150g raisins
  • 100g mixed chopped peel
  • 50g chopped Almonds
  • 200ml Brandy
  • Finely grated zest and juice of 1 orange
  • Finely grated zest and juice of 1 lemon
  • 2 tsp mixed spice
  • 1/2 tsp ground ginger
  • 1/2 tsp freshly grated nutmeg
  • 175g dark brown sugar
  • 100g shredded suet
View metric measurements
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.

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