The Best Homemade Mincemeat
The festive season wouldn’t be complete without this iconic favourite. Bought mincemeat is easily available but miles better when it's homemade!
10 minutes, plus cooling time prep, 10 minutes cook
Serves Makes about 4 jars
Ingredients
250g raisins
300g currants
100g dried cranberries
Zest of 1 lemon
Juice of ½ lemon
300g shredded suet
280g light brown sugar
80g mixed peel, chopped
50g blanched almonds, chopped
½ tsp nutmeg
½ tsp cinnamon
1 large cooking apple, peeled and grated
120ml brandy, sherry or rum
Method
Mix all the ingredients (apart from the booze) together in a saucepan. Heat gently over a low heat for about ten minutes, stirring often, until the suet is melted.
Take off the heat and leave to cool.
Spoon and press into pre-sterilised jars, then cover and leave for at least 3 weeks. This will keep in the fridge for around 6 months.
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