Quick-to-mix mincemeat
By Jane Hornby
Why settle for a shop-bought jar of this traditional, festive fruit filling when you can make your own in minutes?
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Prep:15 mins
plus 2 hrs soaking, no cook - Easy
Nutrition per serving
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kcal 54
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fat 1g
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saturates 1g
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carbs 10g
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sugars 10g
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fibre 0g
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protein 0g
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salt 0g
Ingredients
- 2 large Bramley apples, peeled, cored and finely chopped to give 450g/1lb
- 450g currants
- 450g sultanas
- 450g raisins
- 200g pot mixed candied peel
- zest and juice of 1 orange
- zest and juice of 1 lemon
- 450g dark muscovado sugar
- 1½ tsp ground mixed spice
- 100ml Armagnac or brandy, plus more if needed
- 200g pack beef or vegetable suet
Tip
How to sterilise your jarsWash jars and lids in hot soapy water, rinse, then place on a baking tray and put in a low oven for 10 mins or until completely dry. Alternatively, put them through the hot cycle of a dishwasher. If you are using jars with rubber seals, remove the seals and cover in just-boiled water.
Method
Put everything except the suet into a large mixing bowl and mix well using your hands. Leave for at least 2 hrs, or overnight if you can. Add the suet, mix again, then spoon into sterilised jars (see tip, bottom left) while they are still warm. Will keep for up to 1 year in a cool, dark place. If the mincemeat starts to look dry as it matures, add a little more brandy.
