Christmas mincemeat. Photo: Marina Oliphant
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
½ tsp grated nutmeg
1½ 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.
- Cuisine - British
- Course - Dessert
- Occasion - Christmas