1 large Bramley apple, peeled, cored and coarsely grated
75g dried cranberries
100g mixed chopped peel
25g pecans, finely chopped
100ml dark rum
Finely grated zest of 1 orange, plus the juice of 2
Finely grated zest and juice of 1 lemon
2 tsp mixed spice
1/2 tsp ground cloves
1/2 tsp ground ginger
1/2 tsp freshly grated nutmeg
175g dark muscovado sugar
100g shredded vegetable suet
1. Combine all the ingredients except the muscovado sugar and suet in a large saucepan. Place over a low heat and cook, stirring occasionally, for 30 minutes or until the fruit has plumped up and most of the liquid has evaporated but it isn’t dry. Set aside to cool, then stir in the muscovado sugar and suet.
2. Meanwhile, sterilise several jars. Preheat the oven to 120°C/fan100°C/gas 1/2. Wash both the jars and lids well in hot, soapy water, rinse and place upside down on a baking tray. Place in the hot oven for 10 minutes or until dry. Remove from the oven and use a clean cloth to handle the jars.
3. Divide the mincemeat between the hot jars, seal, label and set aside to cool. Store in a cool place for up to 6 months.
- You can store the mincemeat in a sterilised jar in a cool place for up to 6 months.