Zesty mincemeat

By foodiva

Ingredients

• 500g bag standard mixed dried fruits
• 100 g chopped candied peel
• 200 g light muscovado sugar
• zest and juice 1 orange and 1 lemon
• 175 g coarsley grated Bramley apples and 100g finely grated Bramley apple
• 3 tbsp brandy
• 1/2 nutmeg, freshly grated
• 100 g beef or vegetarian suet
• up to 1 tbsp ground almond, optional

Details

Servings 1
Preparation time 15mins
Cooking time 15mins
Adapted from bbcgoodfood.com

Preparation

Step 1

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Makes 1.3kg

Additional info

500g bag standard mixed dried fruits

Tip all the ingredients, except the suet and ground almonds, into a large bowl and stir really well. Stir in the suet, cover with a plate or cling film and leave overnight for the fruit to plump up in the juices and brandy.

Next day, stir thoroughly again, and if the mixture still looks very juicy, add a sprinkling of ground almonds to absorb some of the liquid. Now it is ready to jar. The mincemeat will keep for 6 months, but once open, store in the fridge.

This makes delicious mince pies. I used the recipe last year and will do so again. Combined with a lovely pastry 375g plain flour 250g butter 125g caster sugar and 1 med egg 200°c for about 20 mins. Perfect

Hi there, thanks for your question. Yes, to sterilise a jar you need to heat then the seal will create a vacuum and any bacteria on the jar will be killed.

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