Zest and juice of 2 Oranges
8oz Bramley Apples, unpeeled and chopped into small pieces
8oz Candied Peel, chopped
1lb Fresh Cranberries
2oz Almonds, sliced
12oz Soft Dark Brown Sugar
4 level tsps Ground Mixed Spice
½ level tsp Ground Cinnamon
½ level tsp Nutmeg, freshly grated
8oz Beef or Vegetarian Suet, shredded
Makes 6lb Mincemeat
- Start the night before so all the flavours will be given a chance to develop
- Put all ingredients into a large mixing bowl,
- Stir and mix these together very thoroughly
- Cover the bowl with a clean cloth and leave the mixture in a cool place for 12 hours or overnight
- Pre-heat the oven 225°F,120°C
- Cover the bowl loosely with foil and place in the oven for 3 hours.
- When you remove the mincemeat from the oven, it will appear to be swimming in fat.
- As it cools stir it from time to time; the fat will coagulate
- This coats all the fruits, including the apples and cranberries, and seals in the juices. This is how it should be and in no way affects the superb flavour.
- When the mincemeat is quite cold, you can stir in 6 tablespoons brandy, if you like
- Pack into the clean, dry jars, cover with wax discs and seal.
- Don't forget to put the labels on when the mincemeat is cold or they'll simply peel off.
- It will keep in a cool, dark cupboard indefinitely, but I think it is best eaten within a year of making
To prepare the jars for the mincemeat,
Wash in mild, soapy water, rinse and dry them thoroughly
Place on a tray in an oven pre-heated to gas mark 4, 350°F (180°C).
Leave for 5 minutes, by which time they will be sterilised.