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Fruity and moist with a rich spicy taste but not cloyingly sweet.
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. Always store opened jars in the fridge and use within 4 days.
Makes about 1.35kg
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