Delicious Homemade Mincemeat

Name: Delicious Homemade Mincemeat
Prep time: 10 minutes, plus overnight soaking
Cook time: 1 hour
Yield: 2-3 jars Servings
Cuisine: British
Ingredients: 125g cooking apples, peeled, cored and finely diced; 125g sultanas; 125g currants; 125g raisins; 500g shredded suet (or grated frozen vegetable shortening); 125g soft dark brown sugar; 35g nibbed or flaked almonds; 1½ tsp mixed spice; ½ tsp ground cinnamon; ½ tsp grated nutmeg; Zest and juice of 1 lemon; Zest and juice of 1 orange; 60ml brandy; 1 tbsp dark rum

preparation 10 minutes, plus overnight soaking
cook time 1 hour
Serves 2-3 jars

Mince pies are one of our favourite Christmas treats here at Great British Food, especially when made with homemade mincemeat. Contrary to what the name suggests, mincemeat is actually a sweet mix of apples, currants and other dried fruit simmered with suet, sugar and spices to make a sticky-sweet flavouring. This version, from Matthew Jones of the iconic Bread Ahead bakery, contains some extra ingredients that really elevate the dish!

Recipes taken from Bread Ahead: The Expert Home Baker by Matthew Jones (Hardie Grant, £26) Book Photography: Matt Russell

Ingredients Method

125g cooking apples, peeled, cored and finely diced
125g sultanas
125g currants
125g raisins
500g shredded suet (or grated frozen vegetable shortening)
125g soft dark brown sugar
35g nibbed or flaked almonds
1½ tsp mixed spice
½ tsp ground cinnamon
½ tsp grated nutmeg
Zest and juice of 1 lemon
Zest and juice of 1 orange
60ml brandy
1 tbsp dark rum

Put all of the ingredients, apart from the brandy and rum, if using, into a very large mixing bowl and mix together. Cover and leave overnight in a cool place (but not the refrigerator).

Preheat the oven to 120°C/ Fan 100°C/Gas ¼. Line a large deep roasting tray with baking paper.

Place all the mincemeat mixture into the prepared tray and bake for 1 hour, stirring every 20 minutes.

Remove from the oven and leave to cool for about 30 minutes.

Stir in the brandy and rum, if using, and pack into sterilised jars. Store in a cool, dark place for up to 3 months.

Ingredients

125g cooking apples, peeled, cored and finely diced

125g sultanas

125g currants

125g raisins

500g shredded suet (or grated frozen vegetable shortening)

125g soft dark brown sugar

35g nibbed or flaked almonds

1½ tsp mixed spice

½ tsp ground cinnamon

½ tsp grated nutmeg

Zest and juice of 1 lemon

Zest and juice of 1 orange

60ml brandy

1 tbsp dark rum

Method

Put all of the ingredients, apart from the brandy and rum, if using, into a very large mixing bowl and mix together. Cover and leave overnight in a cool place (but not the refrigerator).

Preheat the oven to 120°C/ Fan 100°C/Gas ¼. Line a large deep roasting tray with baking paper.

Place all the mincemeat mixture into the prepared tray and bake for 1 hour, stirring every 20 minutes.

Remove from the oven and leave to cool for about 30 minutes.

Stir in the brandy and rum, if using, and pack into sterilised jars. Store in a cool, dark place for up to 3 months.