Easy Christmas Mincemeat Recipe
Magdalena Marsden
Here is a simple recipe that you can amend as you wish - you are welcome to swap around the fruit or dried fruit, add in nuts or change the type of alcohol (or omit it altogether)
- 250 g seedless raisins
- 100 g dried cranberries
- 100 g apples peeled and roughly chopped into smaller pieces or grated
- 200 g sugar
- 90 g beef or vegetable suet
- 1/2 teaspoon of mixed spice
- 1/2 teaspoon of ground cinnamon
- 150 ml whisky
- 1/2 lemon zest & juice
- 1/2 orange zest & juice
The process of making mincemeat is very simple. Add everything together ( I usually start with all dry ingredients first and then add all 'wet' ingredients) in a big plastic bowl. Leave it covered for at least 24 hrs or better for 48 hrs and stir every time you remember it.
Add your mincemeat to sterilised jam jars, seal carefully and store in cold place out of the sun (e.g. kitchen cupboard is best).
Leave for 2-4 weeks before you use it, to allow the flavour to develop.
