Every year, my friend Lynne and her mum Jean, make a big batch of this mincemeat, and I’m lucky enough to receive a jar!
This year I asked them to share the recipe, so I could pass it on to all of you. It is a moist mix with the perfect blend of flavours, and is a bazillion times tastier than any supermarket version.
Thank you ladies, one year my jar may even make it to Christmas!
Normally, I bake the mincemeat in traditional little mince pies with pastry lids and all, but this year I was inspired when Jean mentioned her friend who makes one big pie, and drenches it in icing. OK, I’m sold!
- 225 g seedless raisins
- 110 g sultanas
- 110 g apples peeled & cored
- 110 g mixed peel
- 50 g suet beef or vegetarian are both fine
- 225 g currants
- 110 g soft brown sugar
- 1 tablespoon golden syrup
- 1 teaspoon mixed spice
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 4 tablespoons brandy or whisky
- Juice & zest of 1 lemon
Blitz the raisins, sultanas, apple, peel & suet briefly until coarsely minced. Leave the currants whole.
Mix all the ingredients together well, cover the bowl and let it rest stirring occasionally.
24 hours later pot into sterile but cold jars, leaving a little space at the top of each jar. Pop on a waxed disc and cover with the lid or jam pot cover.
Keep in the fridge until ready to use.