Mincemeat
Unlimited access. Half the price.
Ingredients
200g mixed peel
300g golden sultanas
200g currants
350g raisins
4 tsp mixed spice
2 tsp ground cloves
1 tsp ground ginger
1 tsp of ground cinnamon
2 tsp freshly grated nutmeg
500g of almonds finely chopped
200mls of dark rum
2 large apples, peeled, cored and roughly grated
Zest of 2 oranges, plus the juice of 4
Zest and juice of 2 lemons
330g of dark muscovado sugar
200g of vegetable 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 about 30 minutes or until the fruit has plumped up and most, but not all, of the liquid has evaporated.
Set aside to cool completely, then stir in the sugar and suet.
Sterilise your jars. Divide the mincemeat between the hot jars and set aside to cool. Store in a cool place until you are ready to make your mince pies. If you have any leftover mince it will last for up to 6 months.
ieFood
Newsletter
Feast on delicious recipes and eat your way across the island with the best reviews from our award-winning food writers.