Sweet mincemeat
Chef:
Goodall's
Prep:
30 mins
1.5kg dried fruit (Sultanas, Currants & Raisins)
500g Bramley apples, peeled, cored and chopped fairly small
2x250g boxes shredded suet (replace with 250g - melted butter if you prefer)
100g whole blanched almonds coarsely chopped
350g natural demerara sugar
100g dark muscovado sugar
1 rounded tsp. Goodall’s ground Cinnamon
2 rounded tsp. Goodall’s ground Mixed spice
A pinch of Goodall’s Ground Nutmeg
1 orange for zest
1 large, juicy lemon
250g mixed peel
125ml dark rum (or 1 tbsp. Goodall’s rum essence)
175ml brandy
Wash the dried fruit thoroughly in a colander under the cold tap (you may find it easier to do this in batches). Tip the fruit on to clean tea towels and dry by patting in the cloths.
Put the dried fruit in a very large bowl with the apples, suet, almonds, sugars and spices. Grate the zest of the lemon and orange into the bowl, and then squeeze in the juice of the lemon. Tip in the peel and the alcohol.
Mix all the ingredients very thoroughly - it’s easiest to do this with your hands.
Cover and leave to stand for 24 hours, asking the family to stop and give it a good stir with a spoon when they pass by.
Pack the mincemeat into sterilised or dishwasher-clean jars and top with greaseproof paper jam covers. Seal the jars tightly and store in a cool place.
Serves
6
Preparation Time
30 minutes
Main ingredients
Flour, Fruit, Alcohol, Sugar
Recipe Type
Easy, Gifts, Classics
Level of Difficulty
Easy
The mincemeat will last from one year to the next, but is best used within 6 months.
