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It's a good idea to start the night before when making fruit mince, so all the flavours will be given a chance to develop. If you can also make it a few weeks before it's required, you'll find the flavours will be even better.

 
  • Makes/Serves
  • 9 cups
  • Preparation Time
  • 24 hrs
  • Cook | Chill | Freeze
  • 3 hrs
  • Oven Temperature
  • 120oC
  • Oven Setting
  • Classic Convection
  • Freeze
  • No

Ingredients

  • Zest and juice of 2 lemons
  • Zest and juice of 2 oranges
  • 225g apples, unpeeled, cored and chopped (cooking apples are best)
  • 225g candied citrus peel, cut into small pieces
  • 450g cranberries
  • 50g slivered almonds
  • 350g raisins
  • 225g sultanas
  • 225g currants
  • 350g brown sugar
  • 4 tsp mixed spice
  • ½ tsp ground cinnamon
  • Freshly grated nutmeg
  • 225g suet, shredded (available from your butcher)
  • 6 Tbsp brandy, dark rum or whisky or a mixture of all
 

Method

  1. Stir and mix all the ingredients together very thoroughly indeed then cover the bowl with a clean cloth and leave the mixture in a cool place overnight or for 12 hours, so that the flavours have a chance to mingle and develop.
  2. After that pre-heat the oven to 120°C, then place the mixture in a lidded casserole dish then in the oven for 3 hours. (Fermentation used to be a problem with mincemeat because sometimes the apples gave off too much juice, which would then ferment and bubble over during storage. In this method the suet is rendered down to a liquid fat, which then coats all the fruits, including the apples and cranberries, and seals in the juices.This way, you'll never have any problems with storage.
  3. When you remove the mincemeat from the oven, it will appear to be swimming in fat. Then as it cools the fat will coagulate and give the mincemeat a dull appearance. This is how it should be and in no way affects the flavour. As the mincemeat cools, stir it from time to time; the fat will coagulate.
  4. To prepare the jars for the mincemeat, follow the directions for Sterilising Jars for Preserving.
  5. When the mincemeat is quite cold, stir in the brandy.
  6. Pack into the clean, dry jars, cover and seal. It will keep in a cool, dark cupboard indefinitely, but I think it is best eaten within a year of making.
 

Variations

This recipe has no variations