- 500g currant
- 500g muscatel or Californian raisin (or a mixture)
- 500g sultana
- 500g Bramley apple, peeled, cored and chopped fairly small
Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…
- 2x250g boxes shredded beef suet
The classic cut of meat for a British Sunday roast, beef is full of flavour, as well as being a…
- 100g whole blanched almond, coarsely chopped
arr-mund or al-mund
Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…
- 350g natural demerara sugar
- 100g dark muscovado sugar
- 1 rounded tsp ground cinnamon
A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…
- 2 rounded tsp ground mixed spice
- 1 large, juicy lemon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 250g whole mixed peel, chopped into small dice
- 125ml dark rum
- 125ml Disaronno Originale liqueur Disaronno
- 175ml French brandy
Brandy is a distilled spirit made from virtually any fermented fruit or starchy vegetable.…
Wash the dried fruit thoroughly in a colander under the cold tap (you may find it easier to do this in batches) - whatever it says on the packet, washing the fruit is something I've (Ruth Watson) always done. Tip the fruit on to clean tea towels and dry by patting in the cloths.
Put the dried fruit in a very large bowl with the apples, suet, almonds, sugars and spices. Grate the zest of the lemon into the bowl, then squeeze in the juice. Tip in the peel and the alcohol.
Mix all the ingredients very thoroughly - it's easiest to do this with your (very clean) hands.
Cover and leave to stand for 24 hours, asking the family to stop and give it a good stir with a spoon when they pass by.
Pack the mincemeat into sterilised or dishwasher-clean jars (Kilner jars are ideal) and top with greaseproof paper jam covers. Seal the jars tightly and store in a cool place. The mincemeat will last from one year to the next, but's best used within 6 months.