Sweet Mincemeat
Sweet mincemeat is a mix of fruit, spices, sugar and nuts - The nuts are optional
Servings 5 350g jars
Equipment
- Large Bowl
- Measuring scales
- Deep Baking Tray
- Oven
- Wooden spoon
- knife
- Grater
Ingredients
- 500 g Apples: peeled sliced and chopped (use half eating and half cooking apples if you can find them)
- 200 g Dried Cranberries (Aràndanos)
- 350 g Raisins
- 200 g Currants
- Finely grated zest and juice of 2 lemons and 2 oranges
- 1 tbsp Ground mixed spice
- 150 g Suet (I used vegetarian suet)
- 300 g Muscovado sugar
- 100 g 100g walnuts or almonds chopped (Optional – I didn’t add nuts)
- 100 ml Brandy (mix through after the mincemeat has been baked and is cold) . This helps it to last longer and adds flavour!
Instructions
- In a bowl - Mix everything together and add to a baking tray / roasting tin, apart from the brandy and leave to stand overnight, covered with foil.
- The next day, keeping the foil on, bake in a preheated oven set to 140 deg C for 2 hours, giving it a good mix through half way into the baking time and then leave to cool.
- Once cold, add the Brandy, mix it well through the fruit and then add to sterilized jars. Keep in a cool dry place where it will last for around 1 year as long as you have added the Brandy.