I love mince pies at Christmas and even if you cant get organised for making puddings or Christmas cake then doing homemade mincemeat can make up for all of those in one go!
So here are the ingredients!
- 500g currants
- 500g Californian raisins
- 500g sultanas
- 500g Bramley apples, peeled, cored and chopped fairly small
- 2x250g boxes shredded suet
- 100g whole blanched almonds , coarsely chopped
- 350g natural demerara sugar
- 100g dark muscovado sugar
- 1 rounded tsp of ground cinnamon
- 2 rounded tsp ground mixed spice
- 1 orange for zest
- 1 large, juicy lemon
- 250g mixed peel
- 125ml dark rum or 1 tblsp rum
- 175ml brandy
- Wash the dried fruit thoroughly in a colander under the cold tap (you may find it easier to do this in batches) – whatever it says on the packet. Tip the fruit on to clean tea towels and dry by patting in the cloths.
- Put the dried fruit in a very large bowl with the apples, suet, almonds, sugars and spices. Grate the zest of the lemon and orange into the bowl, then squeeze in the juice of the lemon. Tip in the peel and the alcohol.
- Mix all the ingredients very thoroughly – it’s easiest to do this with your hands.
- Cover and leave to stand for 24 hours, asking the family to stop and give it a good stir with a spoon when they pass by.
- Pack the mincemeat into sterilised or dishwasher-clean jars and top with greaseproof paper jam covers. Seal the jars tightly and store in a cool place. The mincemeat will last from one year to the next, but is best used within 6 months.
There will be a delicious mince pie recipe to follow very shortly!!
