Ingredients
- 175g raisins
- 175g sultanas
- 175g currants
- 100g cut mixed peel
- 125g light shredded vegetable suet
- 25g whole, blanched almonds, roughly chopped
- 300g Bramley apple, peeled, cored and finely chopped
- 175g light muscovado sugar
- Finely grated zest and juice 1 lemon
- Finely grated zest and juice 1 orange
- 1 tsp ground cinnamon
- 2 tsp ground mixed spice
- 2 tbsp brandy
- 2 tbsp dark rum
- You will need
- 3 x 350g jars with lids and waxed discs
Instructions
- Place all ingredients, except for the brandy and rum into a large china, ovenproof dish. Mix well, cover and leave overnight.
- Heat oven to 130C, gas ½. Give the mincemeat another good stir and cover the dish with foil. Place on the centre shelf of the oven for 2 hours. Remove from the oven and stir again so that all the fruit is coated in the melted suet. Leave to cool and stir in the brandy and rum.
- Pack the mincemeat into sterilized jars, cover with a waxed disc and seal.
