Christmas Mincemeat


Lotte Duncan

Fruit, Vegetables & Salads
Makes 6-8 jars
Preparation Time overnight
Cooking Time Over 2 hrs

Ingredients

For 6lb mincemeat:
12oz (350g) seedless raisins
8oz (225g) sultanas
8oz (225g) currants
4oz (110g) cut mixed peel
4oz (110g) chopped dried prunes
12oz (350g) soft brown sugar
1lb (450g) cooking apples - peeled, cored and grated
8oz (225g) shredded suet
grated rind and juice of 2 oranges
grated rind and juice of 2 lemons
2oz (50g) chopped almonds
2oz (50g) chopped pecan nuts
1 Tbsp (15g) mixed spice
1 tsp (5g) freshly grated nutmeg
5fl oz (150ml) brandy

Mix all the ingredients together, except half the brandy in a large
ovenproof bowl and cover and leave to stand overnight.
The next day, preheat the oven to 110C/225F/Gas ¼, cover the bowl
with foil and place in the oven for about 3 hours.
Allow to cool, then mix in the rest of the brandy and put into
sterilised jars.

Note: If possible, this mincemeat needs to mature for at least two weeks
before using. Once sealed, it can keep for at least a year.



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