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.
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
In a very large bowl, combine all…
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