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  • Christmas mincemeat with suet recipe

Christmas mincemeat with suet recipe

Posted on Apr 5th, 2021
by Matthew
Categories:
  • Recipes

Christmas Mincemeat with Suet recipe


⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and may not represent the (final) appearance of a dish.
♼ Recipe origin is unknown.


By thesmartcookiecook.com
A recipe of Christmas mincemeat with suet recipe. Read more below.
Christmas mincemeat with suet recipe, recipe Rating: 4.5
Number of votes:102



Ingredients

1  Bramley apples, cored and chopped
1  eating apple (Russets are great), cored and chopped
6  shredded suet (packet or ask your butcher)
6  raisins
6  sultanas
8  currants
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!)


Instructions

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.


Preparation time:

ca. 20 min

Grade of difficulty:
medium
Calories per portion:
n/a

Related posts:

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Reference: Christmas mincemeat with suet recipe

Recipe type: xarchivex

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Matthew

An amateur chef, mainly cooking for friends and peers. Likes to drink good wine, too. Sous-vide apprentice. Prefers salty food over sweetstuff.

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