Friday, 5th December 2008

Homemade Mincemeat

Once you’ve made and eaten your own Mincemeat you will never buy the mass produced type again.  It really is very easy and is a far superior product in every way that will be appreciated by all this Christmas time.  I tend to make it every two years so it has time to mature and add vegetable suet, at about 75g per 500g jar, just before using it.

Makes about 2.5 kg.  Shelf life 2 years.

• 300g cooking apples, coarsely grated
• 200g carrots, finely grated
• 125g dried apricots, coarsely chopped
• 125g prunes, coarsely chopped
• 125g glace cherries, coarsely chopped
• 125g fresh root ginger, finely grated
• 250g raisins
• 250g sultanas
• 250g currants
• 175g mixed peel
• Grated rind and juice of 2 lemons
• Grated rind and juice of 2 oranges
• 125g runny honey or molasses sugar
• 250ml brandy plus extra for jars
• 2tsp ground coriander seeds
• 1 tsp ground allspice berries
• 1 tsp ground cloves
• 1 tsp ground cardamom pods
• ½ tsp ground caraway seeds
• ½ tsp ground star anise

Put all the ingredients in a large bowl and mix well.  Cover and leave to stand in a warm kitchen for 2 days.

Pack tightly into sterilized jars and cover with waxed paper discs.  Pour 1-2  tablespoons of brandy into each jar and seal.

Before you use, mix 75g vegetable suet into the contents of each 500g jar.