Traditional mincemeat

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• Swiftie

  08 December 2011

  Swiftie commented on this recipe

  I have made my first ever batch of mincemeat, delias recipe, (i didnt see this recipe until after!) i cooked it in the oven at a very low heat for 3 hours, then put in jars, and I have to say it look very stodgy, not like the shop bought mincemeat. Now it as cooled, the fat is white and there is no liquid in it. Is there anyway I can rescue it or is this how it should look? my thoughts are when I make the mince pies it will go even drier. Any help would be very grateful!

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• mummy_sarah

  10 December 2011

  mummy_sarah commented on this recipe

  very keen to try this but what could you use instead of brandy for a non-alcohol version? would apple or orange juice be ok?

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• Benminx

  07 January 2012

  Benminx rated and commented on this recipe

  

  A darned nice recipe. As a novice at making homemade Mincemeat I found this easy and fun (although messy! heehee) to make, and it looked great. I didn't have a dishwasher to sterilise the large vacuum seal topped jar I used, but the following method worked and prevented any mould: I thoroughly washed every inch of the inside and out (including under the rubber seal in the lid) in hot sopay water and then left it to dry upside down on a clean rack. Making sure I didn't touch the inside of the lid or jar I gently 'flamed' the inside of the jar and it's lid and seal with a lighter the way we used to sterilise tools and petri dishes in school. (Remember not to hover over the rubber seal when doing this as brief heat is all that's necessary and you could melt the seal). Used this with the Eccles cake style mince pies and it worked a dream.

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• Annette

  02 December 2012

  Annette commented on this recipe

  Just made, it smells lovely, didn't have any brandy so I used rum instead.

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• lefay

  19 December 2012

  lefay rated and commented on this recipe

  

  delicious!............ made it with mixture of raisins and sultanas and cranberries as i am unable to obtain currants in France....and used butter..... much much better than shop bought.... the first i have made myself.. and i will use this recipe again...

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http://www.bbcgoodfood.com/recipes/13377/

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Ingredients

• 250g raisins
• 375g currants
• 100ml brandy
• zest of 1 lemon , juice of ½
• 300g shredded suet
• 250g dark brown sugar
• 85g chopped mixed peel
• ½ small nutmeg , grated
• 1 large Bramley apple , peeled and grated

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Difficulty and servings

Makes about 2kg (4 x 500ml jars)

Preparation and cooking times

Prep 20 mins

Ingredients

• 250g raisins
• 375g currants
• 100ml brandy
• zest of 1 lemon , juice of ½
• 300g shredded suet
• 250g dark brown sugar
• 85g chopped mixed peel
• ½ small nutmeg , grated
• 1 large Bramley apple , peeled and grated

PER TBSP

70 kcalories, protein 0.0g, carbohydrate 10.0g, fat 3.0 g, saturated fat 2.0g, fibre 0.0g, sugar 9.0g, salt 0.01 g

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