Christmas Zingy Mincemeat
This recipe for traditional Christmas mincemeat is a delightful blend of rum-soaked fruits, citrusy zests, and festive spices. With a rich combination of ingredients, this homemade mincemeat is sure to infuse your holiday bakes with warmth and flavor. A perfect addition to your seasonal treats, this mincemeat can be stored for up to 6 months, ready to be enjoyed whenever you need that burst of festive cheer.
— Constant Cookbook
Ingredients
- 110ml Rum
- 260g Raisins
- 390g Sultanas
- Juice of 1/2 Lemon and 1/2 Orange
- Zest of 1 Lemon and 1 Orange
- 200g Shredded Vegetable Suet
- 260g Dark Brown Sugar
- 90g Mixed Peel
- 50g Blanched Almonds - chopped
- 50g Dried Cranberries (optional)
- 1 Cooking Apple
Instructions
- Put the raisins and sultanas in a large bowl and pour in the rum and lemon juice. Mix very well ensuring all fruit is soaked, then cover with clingfilm and leave for 1hr 15mins until plump.
- Once soaked drain the fruit and tip into a bowl keeping the rum mix to one side. Then add to the fruit the Zest, Suet and Sugar and mix well. Add the mixed peel, almonds and cranberries and mix again. Then squeeze over the orange juice and pour the remaining rum mix over. Mix well.
- Spoon into sterilised jars, and ensure the mixture is packed down well so as not to trap any air. Cover and seal. The mixture will keep roughly 6 months if kept in a fridge.
Yield
Makes 1 litre
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