Christmas Mincemeat – Fruit Mince

Cooking Up The Pantry

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Middle son lifted the pan lid once this was made, cooled and the brandy added and assured me it definitely smelt of Christmas, always a good sign!

Traditionally made for filling mince pies, it’s also fantastic in cakes, scrolls and even apple crumble.

I use suet, from the butcher, as the shop bought version has gluten in it, however, for vegetarian options or non Coeliacs this is fine. I also don’t add nuts to my mincemeat, just one less allergy to worry a bought!

Makes 12 jars.

Ingredients

500g suet

300g currants

500g raisins

600g sultanas

200g mixed peel

4 oranges, zest and juice

2 lemons, zest and juice

5 large cooking or dark green apples, cored, chopped into a very fine dice, skin included

20g mixed spice

2 teaspoons cinnamon

a really good grating of nutmeg

600g brown sugar

180mls brandy

Method

In a very large bowl, combine all…

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