 |
|
Home-made Christmas Mincemeat
1 lb cooking apples, peeled, cored and chopped 450g
8 oz shredded suet 225g
12 oz raisins 350g
8 oz sultanas 225g
8 oz currants 225g
8 oz whole mixed peel, finely chopped 225g
12 oz soft brown sugar 350g
2 oranges, grated rind and juice of
2 lemons, grated rind and juice of
2 oz whole almonds, cut into slivers 50g
4 teaspoons mixed spice
1/2 teaspoon ground cinnamon
1/2 nutmeg
6 tablespoons brandy
Just mix all the ingredients, except for the brandy, together in
a large bowl very thoroughly. Then cover with a cloth and leave
for 12 hours. Place the mincemeat, loosely covered with foil, in
a 225F oven for 3 hours. This process slowly melts the suet which
coats the rest of the ingredients and prevents fermentation taking
place if too much juice seeps from the apples during storage.
Then, allow it to get quite cold, stir in the brandy and spoon into
clean dry jars. Cover with waxed discs, then seal.
Yield: 6 lb
|
|
Mincemeat 14