Homemade easy mincemeat
Rich homemade brandy mincemeat bursting with dried and fresh fruits, nuts and Christmas spices, simmered in cider and then soaked in brandy.
Servings: 3 1 litre Kilner jars
Calories:
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Alter quantities (metric only) 3 1 litre Kilner jars
Here's what you'll need...
- Large heavy based saucepan
- Jars
Ingredients you'll need...
Stage 1 - see blog post for variation suggestions
- 250 g Raisins (1⅔ Cup)
- 150 g Sultanas (1 Cup)
- 150 g Currants (1 Cup)
- 100 g Glace cherries halved (⅔ Cup)
- 80 g Mixed peel (½ Cup)
- 80 g Flaked almonds (½ Cup)
- 80 g Dried apricots chopped (½ Cup)
- 50 g Dried cranberries (⅓ Cup)
- 50 g Walnuts chopped (½ Cup)
- 125 g Suet vegetable or beef (I use vegetable) (10 tablespoons)
- 1½ teaspoon Ground cinnamon
- ½ teaspoon Ground Ginger
- ½ teaspoon Ground nutmeg
- ½ teaspoon Ground cloves
- 1 Orange juice and zest
- 1 Lemon juice and zest
Stage 2
- 400 ml Cider (2 Cups)
- 300 g Soft, dark brown sugar (1½ Cups)
- 200 g Bramley (cooking) apples leave preparing these until you need them, to avoid them turning brown
Stage 3
- 5 tablespoon Brandy
Here's what we do...
- Mix together all of your stage 1 ingredients to your large mixing bowl and stir together, set aside so that the fruit absorbs the juices whilst you move to stage 2.
- Add your stage 2 ingredients to your large, heavy-based saucepan and heat on a low setting, stirring constantly, until the sugar has dissolved. Tipping the pan to the side will show any sugar grains still remaining on the base.
- Mix all of your stage 1 ingredients into the cider and sugar stage 2 mixture.
- Heat until the mixture reaches boiling point, then partially cover the pan and simmer very gently on a very low setting, stirring intermittently, for 30 minutes.
- Leave to cool completely and then stir in your brandy.
- Fill sterilised jars, ensuring you pack the mincemeat down so that there are no air gaps.
- Store in a cool place for up to 6 months.