- Preparation and cooking time
- Plus soaking
- Makes about 2kg (4 x 500ml jars)
Try making your mincemeat well in advance of Christmas to give the flavours maximum time to mature
- STEP 1
Soak the raisins and currants in the brandy and lemon juice for 1 hr until plumped up, then drain and set the brandy aside. Mix all the ingredients together in the order given, then pour in the brandy when everything else is well mixed. Spoon and press into sterilised jars, to exclude any air (the easiest way to sterilise jars is to run them through a dishwasher on its hottest setting). Cover and leave for at least a fortnight. Will keep in the fridge for up to 6 months.