Quick-to-mix mincemeat
- Preparation and cooking time
- Prep:
- plus 2 hrs soaking, no cook
- Easy
- Makes 5 x 450g/1lb jars
Ingredients
- 2 large Bramley apples, peeled, cored and finely chopped to give 450g/1lb
- 450g currants
- 450g sultanas
- 450g raisins
- 200g pot mixed candied peel
- zest and juice of 1 orange
- zest and juice of 1 lemon
- 450g dark muscovado sugar
- 1 ½ tsp ground mixed spice
- 100ml Armagnac or brandy, plus more if needed
- 200g pack beef or vegetable suet
Method
- STEP 1
Put everything except the suet into a large mixing bowl and mix well using your hands. Leave for at least 2 hrs, or overnight if you can. Add the suet, mix again, then spoon into sterilised jars (see tip, bottom left) while they are still warm. Will keep for up to 1 year in a cool, dark place. If the mincemeat starts to look dry as it matures, add a little more brandy.
