Orange & brandy mincemeat
- Preparation and cooking time
- Prep:
- plus at least 2 hrs soaking
- Easy
- Makes 1.3kg
Ingredients
- 150g sultanas
- 150g raisins
- 125g currants
- 100g mixed peel
- 2 Bramley apples (about 250g), peeled, cored and grated
- ½ lemon, juiced
- 2 oranges, zested and juiced (you’ll need about 200ml juice)
- 75ml brandy
- 200g light brown soft sugar
- 2 tsp ground mixed spice
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- ½ tsp ground cloves
- 100g suet (vegetarian, if needed)
Method
- STEP 1
Tip all the ingredients, except the suet, into a large bowl and mix well using your hands. Leave to soak for at least 2 hrs, or ideally overnight.
- STEP 2
Add the suet, mix again, then spoon the mincemeat into sterilised jars while they’re still warm. Will keep unopened in a cool, dark place for up to a year. If the mincemeat starts to look dry as it matures, add a little more brandy.
