Events and Celebrations

  • 500 g (1 lb) currants, chopped
  • 500 g (1 lb) sultanas, chopped
  • 500 g (1 lb) seedless raisins, chopped
  • 500 g (1 lb) cut mixed peel
  • 125 g (4 oz) blanched almonds, finely chopped
  • 500 g (1 lb) cooking apples, peeled, cored and coarsely grated
  • 500 g (1 lb) soft dark brown sugar
  • 250 g (8 oz) shredded suet, chopped
  • 1 teaspoon ground nutmeg or grated nutmeg
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground mixed spice
  • grated rind of 2 lemons
  • juice of 1 lemon
  • 2–4 tablespoons brandy

Put the currants, sultanas, raisins, peel and almonds into a large bowl. Add the apples, sugar, suet, spices and lemon rind and juice and stir to mix thoroughly.

Cover the bowl with clingfilm and leave the mincemeat to stand for 2 days.

Stir the mincemeat again very thoroughly, pouring off any excess liquid. Stir in the brandy.

Pack the mincemeat into warm, dry, sterilized jars (see page 9). Cover each jar with a disc of waxed paper, waxed side down, then leave until cold. Top the jars with cellophane covers or airtight lids. Label and store in a cool, dry place for at least 2 weeks before using. It will keep, unopened, for up to 6 months.

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