Ingredients:
Dried Fruit:
- 1 cup (150g) raisins
- 1 cup (150g) currants
- ½ cup (75g) golden raisins (sultanas)
- ½ cup (50g) candied mixed peel
Fresh Fruit:
- 2 large tart apples (e.g., Granny Smith), peeled, cored, and finely chopped
Fat:
- 7 ounces (200g) shredded beef suet (Or use a vegetarian suet alternative)
Sweeteners:
- 1 cup (200g) dark brown sugar
Spices:
- 1 teaspoon mixed spice
- ½ teaspoon ground cinnamon
- ¼ teaspoon freshly grated nutmeg
Citrus:
- Zest and juice of 1 lemon
- Zest and juice of 1 orange
Boozy Goodness:
- ½ cup (120ml) brandy (or rum)
Instructions
Prep the Fruit:
- Finely chop the candied peel if not already done.
Combine the Ingredients:
- In a very large bowl, combine all of the ingredients, except for the brandy.
- Mix thoroughly.
Let the Flavors Meld:
- Cover the bowl with a clean kitchen towel and let the mixture stand in a cool place for at least 12 hours, or up to overnight.
- This allows the flavors to blend and intensify.
Slow Cook:
- Preheat your oven to 250°F (120°C).
- Transfer the mincemeat mixture to a large baking dish or Dutch oven. Cover loosely with foil.
- Bake for approximately 3 hours, stirring occasionally towards the end to prevent sticking.
Cool and Enhance:
- Remove the mincemeat from the oven. It will appear quite fatty; this is normal.
- As the mixture cools, stir it occasionally. This helps distribute the fat.
- Once completely cooled, stir in the brandy.
Store and Mature:
- Transfer the mincemeat to sterilized jars (see notes below). Seal tightly.
- Store in a cool, dark place. The flavors of mincemeat improve over time, so it’s ideal to make it a few weeks or even months before you plan to use it.
Notes:
- Sterilizing Jars: Wash jars and lids in hot soapy water, rinse well. Place on a baking sheet and bake in a preheated 275°F (135°C) for 20 minutes.
- Vegetarian Option: Look for vegetarian suet alternatives readily available in most supermarkets.
- Customization: Feel free to adjust the proportions of dried fruit or add chopped nuts (walnuts or pecans are delicious here).
How to Use Your Mincemeat:
- Classic Mince Pies: The quintessential use of mincemeat!
- Festive Tarts: Create beautiful mincemeat tarts for a holiday gathering.
- In Baked Goods: Add a spoonful or two to cakes, muffins, or cookies for a burst of wintery flavor.
- Swirl into Ice Cream: Homemade mincemeat ice cream is a special treat.
