Mincemeat, not to be confused with minced meat, is an old recipe that has its origins in the 15th century. Indeed in those times it did actually contain meat pieces but laterly this meat ingredient has been replaced with suet (of course if you want to make vegetarian mincemeat then use a non-meat suet instead). You are most likely to use mincemeat in Mince Pies which are traditionally served at Christmas.
- 8oz shredded suet
- 8oz chopped raisins
- 8oz chopped sultanas
- 8oz currants
- 10oz brown sugar
- 4oz mixed peel
- 4oz blanched, chopped almonds
- 4 grated raw apples
- half a grated nutmeg
- 1/4 pint brandy or whisky
- the grated rind and juice of 1 lemon
- Mix all the dry ingredients.
- Stir in the lemon rind and juice and chosen alcohol.
- Put into sterilised jars and cover as for jam or marmalade, i.e. with a circle of grease proof paper and a screw or cloth top.
- The mincemeat will keep for about one year.
- If, over time, it becomes a little dry, simply add more alcohol!
- Use the mincemeat to fill small short crust pastry cases to make traditional mince pies. See mince pies recipe.
Prep Time: 15 minutes
Yield: enough for 12 mince pies depending on size