Name: Mincemeat recipe
Prep time: 10 min
Cook time: 60 min
Total time: 1 h 10 min
Ingredients: 1 large cooking apple (e.g. Bramley); 100g currants; 100g raisins; 100g sultanas; 50g dried cranberries; 100g candied citrus peel (sliced); 50 ml rum/brandy + 3 Tbsp extra; 50g chopped nuts (see tips); Zest and juice of 1 orange; juice of 1 extra orange; Zest and juice of 1 lemon; 100-150g dark muscovado sugar; 100g butter or dairy-free margarine; Spices:; 2 tsp mixed spice; ½ tsp ground cloves; ½ tsp ginger; ½ tsp ground cinnamon; ½ tsp freshly grated nutmeg

Mincemeat recipe

27 Nov 2015

by Dinna

Prep Time

10 minutes

Cook Time

60 minutes

Total Time

1 hour, 10 minutes

Background

Nothing beats homemade mincemeat! It can be used for so many festive treats and can make an excellent present! The following Mincemeat recipe is a vegetarian or vegan version - so can be eaten by most people who have dietary requirement or allergies. Also, it's very easy to make, but supposedly should be used up within a month - although I opened a year-old jar and it was perfectly fine. More importantly, it should be made at least 2 weeks before opening it, to let the flavours infuse. So it's best to make it at the end of November, or beginning of December at the very latest to be ready in time for the Christmas festivities. Read more about Mincemeat>>

Ingredients

1 large cooking apple (e.g. Bramley)
100g currants
100g raisins
100g sultanas
50g dried cranberries
100g candied citrus peel (sliced)
50 ml rum/brandy + 3 Tbsp extra
50g chopped nuts (see tips)
Zest and juice of 1 orange
juice of 1 extra orange
Zest and juice of 1 lemon
100-150g dark muscovado sugar
100g butter or dairy-free margarine
Spices:
2 tsp mixed spice
½ tsp ground cloves
½ tsp ginger
½ tsp ground cinnamon
½ tsp freshly grated nutmeg

Instructions

Peel the apple, then coarsely grate.
With the exception of the sugar & nuts, put all ingredients & spices into a large, heavy-bottomed saucepan.
Bring to the boil, then simmer over low heat for about an hour, stirring regularly, until you get a thick, sticky jam.
When all the liquid has evaporated, but the jam is not too dry and the fruits are soft & plumped up, then turn off the heat.
Let it cool, then stir in enough sugar and extra alcohol to your taste.
Fill sterilized jars with the mincemeat. Store in cool place or a refrigerator.