This recipe makes around 900 g/2 lb mincemeat.
Mincemeat has a tendency to ferment, so if you are not going to use it immediately it is best to pot it in a large jar and keep it in the refrigerator.
Ingredients:
- 225 g/8 oz seedless raisins
- 125 g/4 oz sultanas
- 125 g/4 oz peeled eating apples
- 125 g/4 oz mixed peel
- 50 g/2 oz grated suet
- 225 g/8 oz currants
- Grated rind and juice of 1 lemon
- 125 g/4 oz soft brown sugar
- 1 tablespoon golden syrup
- 1 teaspoon mixed spice
- 1 teaspoon cinnamon
- ¼ teaspoon grated nutmeg
- 4 tablespoons brandy or whiskey
Directions:
- Leaving the currents whole, mince the raisins, sultanas, apple, peel and suet using a mincer with coarse plates or an electric food chopper on the appropriate setting.
- Mix all the ingredients together.
Can be used immediately in the above Christmas pudding recipe. Alternatively, pot in a large, sterile jar if possible or, alternatively, smaller sterile jars. Do not fill to the top. Place waxed paper discs on top and cover with sterile lids or jam-pot covers. Label and store in the refrigerator.
Any mincemeat left over from the Christmas pudding recipe could be used to make a few mince pies.
Comments
Hi Mary and cmoneyspinner - yes, traditional food is the best thing about Christmas - I agree! Thanks for your comments! :)
I love Christmas pudding and mincemeat. This is what Christmas is for me.
This Wizzle is lovely! Really puts me in the mood for the holidays.
Thanks very much for that! I am so glad you find this article handy! :)
I'd much rather make my own filling, regardless of the economy. Thanks for sharing this recipe. I'm pinning it to my Wizzley Writing Board.