A good traditional mincemeat recipe is a must have for anyones festive cookbook.
During the festive season a good traditional mincemeat recipe is a great one to have on your list of recipes. You can make a big batch at the start of the season and use it all winter to make all sorts of festive goodies. You can even give it away as a homemade gift. If you make it well in advance at the start of December and store it properly the flavours will have time to marinate and you will have an ample supply of amazing mincemeat.
- 250g raisins
- 350g currants
- 100ml brandy or sherry
- Zest of 1 lemon and the juice of half
- 300g shredded suet
- 250g dark brown sugar
- 90g chopped mixed peel
- 1/2tsp cinnamon
- 1/2tsp nutmeg
- 1 large apple, peeled and grated. Bramley are best to use for this.
- In a large mixing bowl, soak the raisins and currants in the brandy and lemon juice for 1 hour to let the fruit plump up. After an hour drain them off and keep the brandy for later.
- Add the suet, sugar, peel, spices and apple to the fruit and stir everything together well.
- Pour the brandy over the mixture and stir well to combine.
- Transfer the mixture into a sterilised jar and press down firmly to get as much air out as possible.
- Return the lid to the jar and leave for at least two weeks for all the flavour to marinate.
- Will keep in the fridge for up to 6 months.
And there you have it, my traditional mincemeat recipe. If you give this recipe a try let me know how it goes by tagging @whatseatingmanchester in your social media post! For more festive recipes check out my blog.