Middle son lifted the pan lid once this was made, cooled and the brandy added and assured me it definitely smelt of Christmas, always a good sign!
Traditionally made for filling mince pies, it’s also fantastic in cakes, scrolls and even apple crumble.
I use suet, from the butcher, as the shop bought version has gluten in it, however, for vegetarian options or non Coeliacs this is fine. I also don’t add nuts to my mincemeat, just one less allergy to worry a bought!
Makes 12 jars.
200g mixed peel
4 oranges, zest and juice
2 lemons, zest and juice
5 large cooking or dark green apples, cored, chopped into a very fine dice, skin included
20g mixed spice
2 teaspoons cinnamon
a really good grating of nutmeg
600g brown sugar
In a very large bowl, combine all of the ingredients except the brandy. Leave to soak for 12 hours.
Preheat the oven to 120 degrees Centigrade.
Pour the fruit mix into a large oven proof pan and slide into the oven.
Bake for three hours, by which time the suet will have all melted and be coating the fruit.
Remove from the oven and allow to cool completely.
Once cold, stir through the brandy and spoon into sterilised jars. Seal and label.
The mincemeat will keep for a year.