- 1 Bramley apple
A large, flattish cooking apple, green in appearance but sometimes with specks of red. The flesh…
- 300g raisin
- 300g currant
- 300g shredded suet (use vegetarian if you prefer)
- 250g dark muscovado sugar
- 85g mixed chopped peel
- grating nutmeg
- pinch mixed spice
- grated zest and juice 1 lemon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 100ml whisky
Whisky usually means an ethanol-based spirit produced in Scotland. Ethanol is an intoxicating…
- 4 fresh bay leaf
Peel and grate the apple and set aside. Mix all the ingredients except the apple, whisky and bay leaves in the order they are listed.
Stir through the apple, then add the whisky once all the other ingredients are completely combined.
Pack the mincemeat into sterilised jars.
Tuck a bay leaf into each jar to scent the mincemeat, then seal. Leave for 2 weeks before using. Will keep for 6 months.
Sterilising jarsAs you can make the mincemeat so far in advance, it’s important to sterilise the jars. The easiest way to do this is to run them through the hot cycle of your dishwasher. Alternatively, wash the jars in hot, soapy water, rinse well and put in a low oven to dry. Make sure you leave the jars to cool completely before filling with mincemeat or the suet will melt.