Stephanie Alexander's Christmas mincemeat
If I have a jar of brandied cumquats on hand, a few fruits can be chopped into the mix together with a little of the liqueur. A jar of Christmas mince is a lovely gift.
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2.5kg crisp eating apples, peeled and cored and chopped in the food processor
375ml apple juice
500g seeded raisins
500g grated beef suet (weighed after grating, you should order 750g)
750g soft brown sugar
500g mixed peel
1/2 tsp grated nutmeg
1 1/2 tsp ground cinnamon
100mL brandy, plus extra brandy
Place all the ingredients in a stockpot and bring to the boil. Simmer for one hour, stirring every 15 minutes or so.
Spoon directly into hot, sterilised jars, splash a little extra brandy in each jar and seal. Store for at least one year.