Christmas Mincemeat
The spices, alcohol and fruit need time to settle in advance of the festive season. This settling maximises the blending of flavours. Makes around 2kg.
PREP TIME
40
MINUTES
Ingredients
2 large apples, peeled, cored and grated
500g sultanas
350g raisins
200g chopped peel
4 tsp mixed spice
2 tsp ground ginger
2 tsp ground cloves
2 tsp freshly grated nutmeg
500g nuts, finely chopped
200mls dark rum
zest 2 oranges, plus the juice 4
zest and juice 2 lemons
350g dark muscovado sugar
200g suet
Method
Combine all the ingredients except the muscovado sugar and suet in a large saucepan.
Place over a low heat and cook, stirring occasionally, for 30 minutes or until the fruit has plumped up and most of the liquid has evaporated but it isn’t dry.
Set aside to cool, then stir in the muscovado sugar
Stir in the suet.
Sterilise your jars in a hot oven after washing them.
Divide the mincemeat between the hot jars and set aside to cool.
