Christmas mincemeat with suet recipe
Christmas Mincemeat with Suet recipe
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|1||Bramley apples, cored and chopped|
|1||eating apple (Russets are great), cored and chopped|
|6||shredded suet (packet or ask your butcher)|
|4||candied peel, chopped|
|½ lb||muscovado or brown sugar|
|½ tsp||ground nutmeg|
|½ tsp||ground cinnamon|
|2 tsp||mixed spice|
|1||lemon, zested and juiced|
|1||orange, zested and juiced|
|2||mixed nuts, chopped (optional)|
|5 tbsp||brandy (we often use 50% brandy, 50% cointreau , although my Granny used scotch!)|
Mix all the ingredients thoroughly (bar the brandy) in a heat proof bowl, cover and leave for 12 hours or overnight for the flavours to mingle.
Preheat the oven to 120°C/250°F. Stir the mix once again and place the covered bowl in the warm oven and leave for 2 ½ to 3 hours, until the suet has melted. When you look at it the mincemeat will be covered in melted fat – don’t panic, this is how it is supposed to be! The fat helps preserve the fruit and prevent fermentation. Leave to cool and stir it from time to time to ensure the fat and fruit are well distributed.
When it is completely cold, stir in the brandy or mixed spirits, and turn into sterilised 1lb jam jars and seal in the usual way
Makes approx three 1 lb jars of Mincemeat, if you haven’t kept pinching tasters.
ca. 20 min
Grade of difficulty:
Calories per portion:
Reference: Christmas mincemeat with suet recipe
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