Traditional Mincemeat
Fruit mincemeat is a delightful concoction of plumped raisins and currants, aromatic brandy, zesty lemon, and a medley of other flavorful ingredients. This rich and versatile mixture, an essential component of classic holiday treats, promises to infuse your bakes with festive cheer and a harmonious blend of sweet and tangy flavors. Simply follow these straightforward steps to create your own batch of irresistible fruit mincemeat that will elevate your baked goods to a whole new level.
— Constant Cookbook
Ingredients
- 250g raisins
- 375g currants
- 100ml brandy
- zest of 1 lemon , juice of ½
- 300g shredded suet
- 250g dark brown sugar
- 85g chopped mixed peel
- ½ small nutmeg , grated
- 1 large Bramley apple , peeled and grated
Instructions
- Soak the raisins and currants in the brandy and lemon juice for 1 hr until plumped up, then drain and set the brandy aside. Mix all the ingredients together in the order given, then pour in the brandy when everything else is well mixed. Spoon and press into sterilised jars, to exclude any air (the easiest way to sterilise jars is to run them through a dishwasher on its hottest setting). Cover and leave for at least a fortnight. Will keep in the fridge for up to 6 months.
Prep Time
PT20M
Yield
Makes about 2kg (4 x 500ml jars)
Nutrition
- Calories: 70 calories
- Fat Content: 3 grams fat
- Saturated Fat Content: 2 grams saturated fat
- Carbohydrate Content: 10 grams carbohydrates
- Sugar Content: 9 grams sugar
- Sodium Content: 0.01 milligram of sodium
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