Homemade mincemeat
Homemade Mincemeat Homemade mincemeat, less sweet than shop-bought mincemeat and with a fresher flavour.
Servings: 4 350g (12oz) jars
Equipment
- large mixing bowl
- spatula or wooden spoon
- grater
- Storage Jars
Ingredients
- 125 g (4oz) carrot coarsely grated
- 200 g (7oz) cooking apple peel cored and coarsely grated
- 200 g (7oz) sultanas
- 200 g (7oz) raisins
- 200 g (7oz) currants
- 100 g (3½oz) dried cranberries chopped
- 175 g (6oz) suet
- 2 teaspoon ground mixed spice
- finely grated zest and juice 1 orange
- 100 ml (3½floz) rum or brandy
- 350 g (12oz) light muscovado sugar
Instructions
- Place 125g (4oz) grated carrot and 200g (7oz) grated apple in a large mixing bowl, then add 200g (7oz) each sultanas, raisins and currants and 100g (3½oz)dried cranberries. Stir until combined.
- Add 175g (6oz) suet, 2 teaspoon ground mixed spice, the grated zest and juice of 1 orange and 100ml (3½floz) brandy or rum and mix together well.
- Add 350g (12oz) muscovado sugar and mix again. Cover with a tea towel and allow to stand for 24 to 48 hours in a cool place, stirring occasionally.
- Give the mixture one final mix before spooning into sterlised jars, packing down well to exclude any air bubbles.
- Seal, label and store the jars in a cool, dry place until required.
Notes
If you store it in a cool dark place the mincemeat will last for up to 1 year unopened. Once open store in the refrigerator and use within 4 months.