This Christmas I am making mince pies to leave in our welcome basket for our guests and I decided to make my own mincemeat. I thought I would share the recipe here as it is so easy but really you can taste the difference!
100g glace cherries
100g chopped almonds
zest of 1 lemon, juice of 1/2 a lemon
300g shredded suet
250g dark brown sugar
85g chopped mixed peel
1/2 small nutmeg,grated
1 large Bramley
apple, peeled and grated
Soak the raisins and currants in the brandy and
lemon juice for 1 hr until plumped up, then drain and
set the brandy aside. Mix all the ingredients together
in the order given, then pour in the brandy when
everything else is well mixed. Spoon and press into
sterilised jars, to exclude any air (the easiest way to
sterilise jars is to run them through a dishwasher on
its hottest setting). Cover and leave for at least a
fortnight. Will keep in the fridge for up to 6 months.
The recipe makes approximately 4 x 500ml jars or 2kg
I based the recipe on one I found on BBC GoodFood recipe website but added the cherries and almonds as I prefer to have a little more variety in the mix. I used vegetable suet but you can use either. If you like them really boozy add a little more brandy.
I hope the guests enjoy them as much as we do!