Mincemeat (Christmas Mincemeat)

Mince meat is a traditionally used in the Christmas period in Britain, however it does not contain any meat (with the exception of suet), it contains fruit, nuts and usually a little alcohol.

It is the famous ingredient in Christmas Mincemeat pies, which can be made in short crust or puff pastry.

These days, you can buy factory manufactured mincemeat in the shops, but for me there is nothing like "home made mincemeat pies, containing home made mincemeat", and it is so easy to make yourself.

Ingredients:

1½ lbs (675g) Cooking Apples
1 lb (450g) Seedless Raisins
1 lb (450g) Sultanas
1 lb (450g) Shredded Suet
1 lb (450g) Soft Brown Sugar
12 oz (350g) Currants
8 oz (225g) Candied Peel
2 oz (50g) Flaked Almonds
2 Lemons
4 tbsp * Brandy or Rum or for Christmas mincemeat use:

* 200ml dark rum
* 275ml dry sherry

½ tsp Ground Mixed Spice

Makes: 7 lbs (3.2kg)

Method:

Peel and core anf finely chop the apples.
Coarsely mince the apples, raisins, sultanas, currants and candied peel.
Put all the ingredients into a bowl
Mix thoroughly.

Cover with a cloth and leave in a cool dark place (or refridgerator) for 2 - 3 days.

Stir the mixture 3 - 4 times a day over the storage days.

Take the mixture out of storage and mix in the * alcohol content, before potting.

Pot the mincemeat into the hot, sterilised jars, filling them as full as possible.
Cover straightaway with waxed discs
Seal and label.

Store in a cool place

Let the mincemeat mature for 2-3 weeks before using it!

Stir the mixture well before using.