Ballymaloe Christmas mincemeat
This is the classic Ballymaloe Mincemeat recipe passed down in Myrtle Allen’s family for several generations. It makes 8-9 pots
COOKING TIME
30
MINUTES
Ingredients
2 cooking apples, such as Bramley’s Seedlings
2 organic lemons
790g (1lb 12oz) Barbados sugar (moist, soft, dark-brown sugar)
450g (1lb) beef suet
450g (1lb) sultanas
225g (8oz) currants
110g (4oz) candied citrus peel (preferably homemade
62ml (2 ½ fl oz) Irish whiskey
2 tbsp Seville orange marmalade
pinch of salt
Method
Preheat the oven to 180°C/350°F/Gas Mark 4.
Core and bake the whole apples in the preheated oven for 30 minutes approx. Allow to cool. When they are soft, remove the skin and pips and mash the flesh into pulp. Grate the rind from the lemons on the finest part of a stainless-steel grater, squeeze out the juice and stir into the pulp. Add the other ingredients one by one, and as they are added, mix everything thoroughly.
Put into sterilized jars, cover and leave to mature for 2 weeks before using. This mincemeat will keep for two to three years in a cool, airy place.
