- December 2008
- Makes 1.125kg (enough for 3 X 375g jars)
- Takes about 20 minutes to make
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.
- 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.
- 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.
If you don’t have time to make it, a good version is Duerr’s Luxury Mincemeat, from Sainsbury’s and Netto.
We recommend that you make this mincemeat about a month advance so that it develops a good depth of flavour.
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