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Mincemeat recipe

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>>
Print Recipe
Prep Time 10 minutes
Cook Time 1 hour
Resting Time 4 hours
Total Time 1 hour 30 minutes
Servings: 20 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 large cooking apple e.g. Bramley
  • 100 g currants
  • 100 g raisins
  • 100 g sultanas
  • 50 g dried cranberries
  • 100 g candied citrus peel sliced
  • 50 ml rum/brandy + 3 Tbsp extra
  • 50 g chopped nuts see tips
  • Zest and juice of 1 orange
  • juice of 1 extra orange
  • Zest and juice of 1 lemon
  • 100-150 g dark muscovado sugar
  • 100 g 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

Method
 

  1. Peel the apple, then coarsely grate.
  2. With the exception of the sugar & nuts, put all ingredients & spices into a large, heavy-bottomed saucepan.
  3. Bring to the boil, then simmer over low heat for about an hour, stirring regularly, until you get a thick, sticky jam.
  4. 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.
  5. Let it cool, then stir in enough sugar and extra alcohol to your taste.
  6. Fill sterilized jars with the mincemeat. Store in cool place or a refrigerator.