1× Recipe
Ingredients
Tap to tick offGather these ingredients
- 100 Grams Slivered Almonds
- 375 Grams Raisins (light)
- 375 Grams Raisins (dark)
- 375 Grams Currants
- 200 Grams Candied Peel
Can just use candied lemon peel - 350 Grams Brown Sugar
Dark Brown may be substituted. - 4 Tbsp Allspice
Ground - 1 Tbsp Nutmeg
- 2 Fresh Orange
Zested and juiced - 2 Lemon
Zested and juiced - 3 Apples
Winter type such as Gala or Bramley, core and chope finely, leave on peel - 250 Grams Butter
- 6 Tbsp Brandy
Method
Mix the mincemeat ingredients
- 100 Grams Slivered Almonds
- 375 Grams Raisins (light)
- 375 Grams Raisins (dark)
- 375 Grams Currants
- 200 Grams Candied Peel
Can just use candied lemon peel - 350 Grams Brown Sugar
Dark Brown may be substituted. - 4 Tbsp Allspice
Ground - 1 Tbsp Nutmeg
- 2 Fresh Orange
Zested and juiced - 2 Lemon
Zested and juiced - 3 Apples
Winter type such as Gala or Bramley, core and chope finely, leave on peel - 250 Grams Butter
1
Place all the measured ingredients into an oven-proof dish, placing the butter on top. Cook in a 215 F oven for 3 hours (or use a slow cooker), stirring only occasionally. When done, remove from the oven and stir in about 6 tablespoons of brandy, if desired. Cool, stirring once in a while so that the moisture is absorbed. Can be packed into sterlized jars and stored in a cool cupboard or placed into containers and stored in the fridge. Makes about 3000 grams which is enough for four pies or oodles of tarts. Makes a great Christmas gift.
Note: Leftover mincemeat can be used to make a quick dessert. Layer it with custard pudding and top with whipped cream.