Homemade mincemeat is amazing, cheat and buy the pastry if you must but never cheat on the mincemeat you will notice the difference.
Ingredients for around 4 jars:
200 g currants
350 g raisins
200 g sultanas
4 cooking apples, grated or finely chopped with the skin
100 g mixed peel
300 g soft brown sugar
Zest and juice of 1 lemon
Zest and juice of 1 orange
1 teaspoon nutmeg
1 teaspoon ground ginger
3 teaspoons mixed spice<
225g light shredded suet
4-5 tablespoons brandy
Place all the ingredients into a large bowl except the brandy, stir well to mix, cover with a clean cloth and leave overnight for the flavours to develop.
- Next day, preheat the oven to gas mark 1/120oc/AGA simmering oven rack on oven floor, cover loosely with foil and cook for 3 hours. This will melt the suet and coat the apple to prevent it fermenting.
- Leave it to cool completely then stir in the brandy, transfer to sterilised jars, seal and store in a cool place for up to 1 year.