Plan ahead now and you’ll have the perfect batch of rich, matured mincemeat in time for December- if you can keep your hands off it for that long!
- 250g cooking apples
- 100g vegetarian suet (GT028)
- 200g raisins
- 100g sultanas
- 100g currants
- 200g dark sugar
- 1 orange zest and juice
- 1 lemon zest and juice
- 25g chopped almonds
- 1/4 tsp cinnamon
- 2 tsp mixed spice
- A pinch of nutmeg
- 3 tbsp brandy
- Firstly, gather and weigh out all your ingredients. Zest and juice your fruit; this makes life a lot easier when it comes to putting it all together.
- Core your apples and grate them, putting them in a big mixing bowl.
- Add the dried fruit, spices, sugar, apples, nuts, juice, zest and vegetable suet.
- Mix thoroughly and cover with a tea towel and leave overnight.
- The next day pop the mixture into the oven at 120ºc and leave for 3 hours. The suet will produce a layer of oil on top of the mix but this is normal.
- Take the bowl out of the oven and, as it cools, stir it every so often so that the fat coats all the ingredients – this will help to preserve the mince.
- Once the mix is cool, add your brandy – one for me and one for you! Then, if you’re not too tipsy, transfer into sterilised jars.
- Last but not least, tell your friends how amazing you are that you’ve made your own mincemeat for Christmas; don’t tell too many people, though, or they will all be knocking on your door to get some off you!