Breakfast Time Mincemeat Recipe
Ingredients
| BASE MIXTURE | ||
| 2 sweet navel oranges | ||
| 2 lemons (thin skinned if possible) | ||
| 1 kg/2 lb Bramley cooking apples | ||
| 500 g/1 lb dark Barbados or muscovado sugar | ||
| 500 g/1 lb stoned raisins | ||
| 500 g/1 lb currants | ||
| 500 g/1 lb shredded beef suet | ||
| 125 g/4 oz glace citrus peel, chopped | ||
Directions
Squeeze the juice from the oranges and lemons, strain and reserve in a bowl.
Put the skins and pulp into a saucepan, cover with water and cook gently until soft enough to puree in a blender; don't drown them with water or you will lose too much of the flavour.
Meanwhile, peel and core the apples, chop finely and add to the citrus juice.
Add the sugar, raisins, currants, suet and chopped peel plus the cooled puree.
Mix well, cover and leave for several days, stirring occasionally, and then put into jars and keep for at least another 2 weeks.
Put the skins and pulp into a saucepan, cover with water and cook gently until soft enough to puree in a blender; don't drown them with water or you will lose too much of the flavour.
Meanwhile, peel and core the apples, chop finely and add to the citrus juice.
Add the sugar, raisins, currants, suet and chopped peel plus the cooled puree.
Mix well, cover and leave for several days, stirring occasionally, and then put into jars and keep for at least another 2 weeks.
Chef
