Name: Homemade Mincemeat
Ingredients: 250 g Seedless Raisins; 250 g Sultanas; 250 g Currants; 65 g Mixed Peel; 250 g Cooking Apples, peeled and finely chopped; 125 g Softened Butter; The zest of a Lemon; The Zest of an Orange; Cinnamon; 1 pinch Nutmeg; 1 pinch Allspice; 250 g Dark Brown Soft Sugat; 250 g Brandy or Dark Rum

CategoryPreserves

There’s something satisfying about making your own mincemeat and because this recipe has no suet it is ideal for those who would prefer a lower fat version of shop bought varieties. This is also suitable for vegetarians.

Yields1 Serving

250 g Seedless Raisins

250 g Sultanas

250 g Currants

65 g Mixed Peel

250 g Cooking Apples, peeled and finely chopped

125 g Softened Butter

The zest of a Lemon

The Zest of an Orange

Cinnamon

1 pinch Nutmeg

1 pinch Allspice

250 g Dark Brown Soft Sugat

250 g Brandy or Dark Rum

Method
1. Ensure the dried fruits are finely chopped to around the same size.
2. In a large bowl, mix all the fruit, apples, butter, zest and spices together till well combined.
3. Dissolve the sugar in the brandy and pour it over the mixture. Cover and let stand overnight.
4. The next day, stir the mixture again then place in sterile, dry jars.
5. The mincemeat can be kept for up to six weeks and used in pies or other favourite recipes.

Ingredients