Breakfast Time Mincemeat
|For base mixture|
|Sweet navel oranges||2|
|Lemons||2 (Thin Skinned, If Possible)|
|Bramley cooking apples||2 Pound (1 Kilogram)|
|Sugar||1 Pound (500 Grams, Barbados /Muscovado)|
|Stoned raisins||1 Pound (500 Grams)|
|Currants||1 Pound (500 Grams)|
|Shredded beef suet||1 Pound (500 Grams)|
|Glace citrus peel||4 Ounce, chopped (125 Grams)|
Squeeze the juice from the oranges and lemons, strain and reserve in a bowl.
Put the skins and pulp into a saucepan, cover with water and cook gently until soft enough to puree in a blender; don't drown them with water or you will lose too much of the flavour.
Meanwhile, peel and core the apples, chop finely and add to the citrus juice.
Add the sugar, raisins, currants, suet and chopped peel plus the cooled puree.
Mix well, cover and leave for several days, stirring occasionally, and then put into jars and keep for at least another 2 weeks.