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Traditional Mincemeat

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Ingredients
  Raisins 9 Ounce (250 Grams)
  Currants 13 Ounce (375 Grams)
  Brandy 4 Fluid Ounce (100 Milliliter)
  Lemon zest 1 Tablespoon
  Lemon juice 1 Tablespoon (Of 1/2 Lemon)
  Shredded suet 10 Ounce (300 Grams)
  Dark brown sugar 9 Ounce (250 Grams)
  Chopped mixed peel 3 Ounce (85 Grams)
  Nutmeg 1⁄2 Small, grated
  Bramley apple 1 Large, peeled and grated
Directions

MAKING
1. Soak the raisins and currants in the brandy and lemon juice for an hour until plump
2. Drain and set the brandy aside
3. Mix the ingredients together in the order given and add the flavored brandy that was set aside in step 2
4. Mix well and spoon the mix firmly into sterilized jars. Ensure that all the air has been removed from the jars.
5. Cover and set aside for atleast a fortnight

SERVING
6. Open the jar and use as required.

TIP
Refrigeration will ensure that the preserves will last for six months

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
European
Interest: 
Holiday
Course: 
Fruit Dessert
Preparation Time: 
10 Minutes

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