Left it to the last minute? Homemade mincemeat has never been so easy, try this speedy recipe in your mince pies this Christmas.
If you’re organised enough, make it a month ahead, so that it develops a good depth of flavour.
And now you’ve got the filling sorted, make your own shortcrust pastry.
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Ingredients
- 110g sultanas
- 170g raisins
- 170g currants
- 170g grated Bramley apples
- 110g suet
- 200g soft brown sugar
- 100g finely chopped mixed peel
- 65g blanched and chopped almonds
- ½ tbsp mixed spice
- Zest and juice of 1 orange
- Large splash of brandy
See our master recipe for rich shortcrust mince pie pastry here.
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Method
- In a bowl, mix together 110g sultanas, 170g each raisins and currants, 170g grated bramley apples, 110g suet, 200g soft brown sugar, 100g finely chopped mixed peel, 65g blanched and chopped almonds, ½ tbsp mixed spice, the zest and juice of 1 orange, and a large splash of brandy.
- Wash some clean jars in warm soapy water, rinse and dry in a low oven. Spoon the mincemeat into the sterilised jars and seal – they’ll keep for 12 months.
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