Traditional Mincemeat Recipe
Ingredients
| 250 g/9 oz raisins | ||
| 375 g/13 oz currants | ||
| 100 ml/4 fl oz brandy | ||
| Zest of 1 lemon, juice of 1/2 | ||
| 300 g/10 oz shredded suet | ||
| 250 g/9 oz dark brown sugar | ||
| 85 g/3 oz chopped mixed peel | ||
| Nutmeg | 1/2 Small, grated | |
| Bramley apple | 1 Large, peeled | |
Directions
MAKING
1. Soak the raisins and currants in the brandy and lemon juice for an hour until plump
2. Drain and set the brandy aside
3. Mix the ingredients together in the order given and add the flavored brandy that was set aside in step 2
4. Mix well and spoon the mix firmly into sterilized jars. Ensure that all the air has been removed from the jars.
5. Cover and set aside for atleast a fortnight
SERVING
6. Open the jar and use as required.
TIP
Refrigeration will ensure that the preserves will last for six months
1. Soak the raisins and currants in the brandy and lemon juice for an hour until plump
2. Drain and set the brandy aside
3. Mix the ingredients together in the order given and add the flavored brandy that was set aside in step 2
4. Mix well and spoon the mix firmly into sterilized jars. Ensure that all the air has been removed from the jars.
5. Cover and set aside for atleast a fortnight
SERVING
6. Open the jar and use as required.
TIP
Refrigeration will ensure that the preserves will last for six months
Chef
