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Mincemeat Recipe

Posted on December 19, 2011

Our jam, chutney and all round preserving queen, Michelle Roper-Shaw, shares her suet free mincemeat recipe; perfect for mince pies or, if you can part with a jar or two, a lovely hamper gift.

Don’t worry too much if all the ingredients are not to hand. The dried fruits can happily be changed to your own taste; maybe some dried cranberries, candied peel or even crystallised ginger.

This recipe makes approx 2kg of mincemeat.

Ingredients

  • 250g dark brown soft sugar
  • 250ml apple juice/medium dry cider
  • 1kg cooking apples – peeled, cored and finely chopped
  • 50g flaked almonds
  • 150g dried apricots –chopped
  • 75g dried figs – stalks removed and chopped
  • 50g dates – chopped
  • 200g sultanas
  • 100g raisins
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground mixed spice
  • Pinch of grated nutmeg
  • Finely grated rind and juice of an orange
  • Finely grated rind and juice of a large lemon
  • 100ml whisky or brandy


Method

  • Put the sugar and the apple juice/cider in a wide heavy based pan and cook over a gentle heat for 10-15 minutes, until the sugar has dissolved.
  • Add the apples and cook for another 10 minutes until they begin to soften slightly.
  • Add all the remaining ingredients apart from the whisky/brandy.
  • Simmer for 30 minutes stirring occasionally to make sure the mixture doesn’t stick to the bottom of the pan.
  • Remove from the heat and leave for 15 minutes to cool slightly.
  • Stir in the whisky/brandy and then spoon into sterilised jars.
  • Leave overnight before using in your mince pies.

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