MrsH
07-09-2010, 02:06 PM
Makes about 1.5 litres
500g (1lb 20z) raisins
250g (9oz) sultanas
250g (9oz) currants
125g (4oz) candied peel, chopped
350g (12oz) soft brown sugar
juice and finely grated zest of 1 lemon
juice and finely grated zest of 1 orange
2 Bramley apples, cored and diced
250g ((90z) suet (can use the vegetarian sort)
50g (2oz) blanched almonds, roughly chopped
75g (3 oz) glace cherries, roughly chopped
1 teaspoon mixed spice
1 teaspoon ground cinnamon
0.5 teaspoon freshly grated nutmeg
150ml (0.25 pint) brandy
1 Mix everything together (except the brandy) in a very large non-metallic bowl. Cover with a clean tea-towel and leave overnight
2 Next day pre-heat the oven to a low heat (110C/225F/Gas Mark 1/4) Remove the tea-towel from the bowl and replace with foil.
Put the bowl in the oven for about 3 hours or until the suet has melted. Remove from the oven and allow to cool, stirring occasionally.
3 When completely cold, stir in the brandy and pack into warm sterilised jars and seal.
It should keep for years and melting the suet coats everything so the apples shouldn't ferment, but I tend to store mine in the fridge just in case. I've got some there that I made to a similar method in 2008
Or, how about this one ---------------------?
Exotic Mincemeat with Rum
1kg (2lb 4oz) mixed, exotic dried fruits, including pineapple, mango, figs, peaches, apricots and papaya, chopped into small dice
50g (2oz) desiccated coconut
350g (12oz) dark muscovado sugar
juice and finely grated zest of 1 lemon
juice and finely grated zest of 1 orange
1 Bramley apple, cored and coarsly grated
250g (9oz) suet (can use the vegetarian sort)
50g (2oz) blanched almonds, roughly chopped
1 teaspoon allspice
1 teaspoon ground cinnamon
150ml (1/4 pint) dark rum
The method is the same as for the "standard" mincemeat
500g (1lb 20z) raisins
250g (9oz) sultanas
250g (9oz) currants
125g (4oz) candied peel, chopped
350g (12oz) soft brown sugar
juice and finely grated zest of 1 lemon
juice and finely grated zest of 1 orange
2 Bramley apples, cored and diced
250g ((90z) suet (can use the vegetarian sort)
50g (2oz) blanched almonds, roughly chopped
75g (3 oz) glace cherries, roughly chopped
1 teaspoon mixed spice
1 teaspoon ground cinnamon
0.5 teaspoon freshly grated nutmeg
150ml (0.25 pint) brandy
1 Mix everything together (except the brandy) in a very large non-metallic bowl. Cover with a clean tea-towel and leave overnight
2 Next day pre-heat the oven to a low heat (110C/225F/Gas Mark 1/4) Remove the tea-towel from the bowl and replace with foil.
Put the bowl in the oven for about 3 hours or until the suet has melted. Remove from the oven and allow to cool, stirring occasionally.
3 When completely cold, stir in the brandy and pack into warm sterilised jars and seal.
It should keep for years and melting the suet coats everything so the apples shouldn't ferment, but I tend to store mine in the fridge just in case. I've got some there that I made to a similar method in 2008
Or, how about this one ---------------------?
Exotic Mincemeat with Rum
1kg (2lb 4oz) mixed, exotic dried fruits, including pineapple, mango, figs, peaches, apricots and papaya, chopped into small dice
50g (2oz) desiccated coconut
350g (12oz) dark muscovado sugar
juice and finely grated zest of 1 lemon
juice and finely grated zest of 1 orange
1 Bramley apple, cored and coarsly grated
250g (9oz) suet (can use the vegetarian sort)
50g (2oz) blanched almonds, roughly chopped
1 teaspoon allspice
1 teaspoon ground cinnamon
150ml (1/4 pint) dark rum
The method is the same as for the "standard" mincemeat