Mincemeat

2014-11-25
  • Yield : 1500g
  • Prep Time : 10m
  • Cook Time : 10m
  • Ready In : 0m

The recipe

Traditionally, mincemeat would have contained meat and no alcohol, but these days it is more often used as a sweet filling for pies and so the meat is missing. This  recipe uses butter, making a richer, more luxuriant mince. It can be made up to six months in advance to allow time for the flavours to develop, but could be used earlier, perhaps after about four weeks. It is often associated with Christmas, usually as a filling in small pies made with a sweet pastry.

Ingredients

  • 175g currants
  • 175g raisins
  • 175g sultanas
  • 175g dried cranberries
  • 100g mixed peel
  • 1 small cooking apple, cored, peeled and finely chopped
  • 125g butter, cubed
  • 50g blanched almonds, roughly chopped
  • 225g light muscovado sugar
  • ½ tsp ground cinnamon
  • 1 tsp mixed spice
  • juice and finely grated rind of one lemon
  • 200ml brandy, rum or sherry

Method

Step 1

Add all the ingredients, except the alcohol, into a large saucepan. Heat gently and stir until the butter has melted and then simmer, stirring occasionally, for about 10 minutes.

Step 2

Allow to cool completely, then stir in the alcohol. Spoon the mixture into sterilized jars, seal tightly and store in a cool place for 1-6 months.

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