Friday, December 16

yummy mincemeat

for 6lb mincemeat:

120g (350g) seedless raisins
8oz (225g) sultanas
8oz (225g) currants
4oz (110g) cut mixed peel
4oz (110g) dried prunes, chopped
12oz (350g) soft brown sugar
1lb (450g) cooking apples - peeled, cored and grated
8oz (225g) shredded suet (i use the veggie version)
grated rind and juice of 2 oranges
grated rind and juice of 2 lemons
2oz (50g) almonds, chopped
2oz (50g) pecan nuts, chopped
1 tbsp (15g) mixed spice
1 tsp (5g) freshly grated nutmeg
5 fl oz (150ml) brandy

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

2. the next day, preheat the oven to 110C/225F/Gas Mark 1/4. cover the bowl, with foil or lid and place in the oven for about three hours.

3. allow to cool, then mix in the rest of the brandy and put into sterilised jars.

if possible, the mincemeat needs to mature for at least two weeks before using. once sealed, it can keep for at least a year.

a wee p.s.

i have tweaked this recipe slightly over the years and usually use half of all of the ingredients, apart from the two oranges and two lemons and the spices which i use the full amounts of.

i also usually use double the amount of brandy - adding half when mixing all of the ingredients together and then the remainder the next day, before it goes in the oven. and i check on it once an hour to give it a stir around and enjoy the lovely christmassy smell.

oh, and i never seem to be organised enough to make the mincemeat in time to let it mature for two weeks, it tastes fab when used straight away though :)

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