Christmas Recipes > Mincemeat

How to make mincemeat:
A subtle blend of sweet and savoury with a hint of alcohol which echoes the ancient practice of adding spice and fruit to meat dishes.



Ingredients

2 cups shredded suet
2 cups chopped raisins
2 cups chopped sultanas
2 cups currants
2 1/2 cups brown sugar
1 cup mixed peel
4 tablespoons 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
(see measure conversions for more information)

Method

- 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.




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