Mincemeat 2010

Last year was my first attempt at making mincemeat for Christmas.  It was good, but it wasn’t quite right.  Unfortunately, with things like mincemeat you have to wait a year for your next attempt!  I thought that last year’s had too much suet so I cut that down, I also prefer orange to lemon so switched orange juice in for the lemon juice.  All in all I think it’s better, but perhaps to be improved on again next year!

(Yup, same photo! Imagine less suet in there!)

Makes 3 lbs (Sorry to mix up the metric and imperial but the jam jars say 1lb and I filled 3 of them!)

750g mixed dried fruits
80ml brandy
a scant 50ml lemon juice
100g shredded suet (I use veggie just in case)
1 large bramley apple, peeled and grated
250g dark brown sugar
1/2 a small nutmeg, grated

– Mix together the dried fruits, brandy and orange juice in a large bowl. 
– Leave to sit for 1 hour, stirring occasionally. 
– Add the rest of the ingredients and mix thoroughly.  
– Spoon into sterilised jars. (Putting them through the dishwasher is easiest or wash them in hot soapy water then dry them in the oven for 10 minutes.)
– Press down with the back of the spoon to get all the air out of the jar. 
– Put on the lids and leave in a cool dark place (read cupboard!) for 2 weeks then make mince pies!  Yum!

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