Homemade Mincemeat

A rich mixture of fruit and spices, that’s not overly sweet. Makes about 1.35kg

INGREDIENTS

• 225g good quality currants
• 225g large good quality raisins
• 85g chopped mixed peel
• 3 lumps or pieces stem ginger in syrup, drained
• 1/2  Bramley apple (about 100g) peeled, cored and grated
• 100g vegetarian suet
• 30g chopped almonds
• 30g chopped walnuts
• The grated rind and juice each 1/2 unwaxed lemon and orange
• 175g soft dark muscovado sugar
• 1/2 teaspoon each ground cinnamon, grated nutmeg, ground mixed spice
• 150ml ginger wine or brandy

METHOD

1.Put all the ingredients into a large mixing bowl and mix thoroughly.  Cover tightly and leave to stand in a cool spot for a day to allow the flavours to infuse and blend.  Stir from time to time.

2.Give the mincemeat a good mix then spoon into sterilised jars and cover with sterilised lids.  Store in the fridge or a cold spot for a couple of weeks at least for the mincemeat to mature.  Before using, stir well.

3.Always store opened jars in the fridge and use within 4 days.