Mincemeat
Made from a blend of suet, apples, dried fruit, sugar and spirits, this mincemeat filling must be aged before use in pies.
Ingredients
suet (chopped)
8 oz (240 g)
apple (peeled, cored and chopped)
8 oz (240 g)
seedless raisins
8 oz (240 g)
currants
8 oz (240 g)
raisins
8 oz (240 g)
mixed peel (chopped)
4 oz (120 g)
lemon (juice and zest)
1
sugar
8 oz (240 g)
mixed spice
1/4 oz (7.5 g)
ground almonds
1 oz (30 g)
rum, brandy, or syrup
1/4 pint (150 ml)
Instructions
1
Mix
Mix the chopped suet, apple, all the dried fruit, sugar, spice, and ground almonds until well combined.
2
Add alcohol
Add the rum, brandy, or syrup and mix thoroughly.
3
Mature
Leave for at least two days, then pack into jars, cover with greaseproof paper and tie down tightly. Store in a cool, dry place. Keep for at least 14 days before using.
