In preparation for making mince pies, just before Christmas, I have made my own mincemeat. I actually posted this recipe on my blog two years ago, but today I have done it again, this time with a video.
Some may wonder why I have posted this on a baking blog. But of course, it is a precursor to another post, on 18th or 19 December, when I will make the mince pies. They are definitely baked items. I have taken inspiration from a variety of recipes, using suet and a little butter. Some recipes suggest only suet, and Mary Berry’s recipe uses only butter.
Now with this mincemeat you need to keep it, in the jars, for at least two weeks before using it. Hence making it now, so that I can make the mince pies just before Christmas.
This recipe will make about 2 1/2 pounds of mincemeat.
- 250g raisins
- 375g currants
- 100ml brandy
- zest and juice of 1 lemon
- 300g shredded suet
- 250g dark brown sugar
- 85g chopped mixed peel
- 1 tsp mixed spice
- 1 large Bramley apple, peeled and grated
- Soak the currants and raisins in the brandy, for 30 minutes. Then drain them, keeping the brandy.
- In a saucepan mix all the ingredients, except the brandy, together and heat on a low temperature, until it starts to simmer. Stir the mixture from time to time.
- Allow it to simmer for 10 minutes and remove from the heat.
- Stir in the brandy which was saved from the strained fruit.
- Allow to cool completely.
- When cooled decant into sterilised jars and seal the tops. Leave a small gap, so the mixture is not touching the lid.