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Ingredients

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.

RECIPE TIPS
HOW TO STERILISE YOUR JARS

Wash jars and lids in hot soapy water, rinse, then place on a baking tray and put in a low oven for 10 mins or until completely dry. Alternatively, put them through the hot cycle of a dishwasher. If you are using jars with rubber seals, remove the seals and cover in just-boiled water.

Goes well with

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