Homemade Mincemeat Recipe - Cooking Index
Once you've made and eaten your own Mincemeat you will never buy the mass produced type again. It really is very easy and is a far superior product in every way that will be appreciated by all this Christmas time. I tend to make it every two years so it has time to mature and add vegetable suet, at about 2.5oz per 17.5oz jar, just before using it.Cuisine: British
|10 1/2 oz||298g||Cooking apples, coarsley grated|
|7 oz||198g||Carrots, finely grated|
|4 2/5 oz||125g||Dried apricots, coarsely chopped|
|4 2/5 oz||125g||Prunes, coarsely chopped|
|4 2/5 oz||125g||Glace cherries, coarsely chopped|
|4 2/5 oz||125g||Fresh root ginger, finely grated|
|8 3/4 oz||248g||Raisins|
|8 3/4 oz||248g||Sultanas|
|8 3/4 oz||248g||Currants|
|6 1/4 oz||177g||Mixed peel|
|Grated rind and juice of 2 lemons|
|Grated rind and juice of 2 oranges|
|4 2/5 oz||125g||Runny honey or molasses sugar|
|8 1/2 fl ozs||241ml||Brandy plus extra for jars|
|2 teaspoons||10ml||Ground coriander seeds|
|1 teaspoon||5ml||Ground allspice berries|
|1 teaspoon||5ml||ground cloves|
|1 teaspoon||5ml||Ground cardamom pods|
|1/2 teaspoon||2.5ml||ground caraway seeds|
|1/2 teaspoon||2.5ml||Ground star anise|
Put all the ingredients in a large bowl and mix well. Cover and leave to stand in a warm kitchen for 2 days. Pack tightly into sterilized jars and cover with waxed paper discs. Pour 1-2 tablespoons of brandy into each jar and seal.
Before you use, mix 2.5oz vegetable suet into the contents of each 17.5oz jar.
Makes about: 2.5 kg.
Shelf life: 2 years.
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