I’ve tried many recipes for mincemeat over the years. Some contain nuts, others cranberries or different dried fruits, I even found one that added dried mango! But at the end of the day I don’t find any of these extra ingredients enhance the finished product.
This recipe from David Lebovitz is a simple mix of dried fruits and spices with a hint of lemon and orange. It makes the most delicious mince pies and, although it makes quite a lot, it keeps well if stored in a cool place.
MINCEMEAT
approx 1kg
INGREDIENTS:
225 g raisins
225 g currants
110 g sultanas
1 large, firm apple; unpeeled, quartered, cored, and diced
110 g suet, grated or finely-chopped
215 g light brown sugar
1/2 teaspoon (each) ground cinnamon, cloves, nutmeg & allspice
zest and juice of one lemon
zest and juice of one orange
3 tablespoons brandy
METHOD:
Mix all the ingredients together, except for the brandy, in a large wide saucepan
Cook gently, stirring, until the suet has completely melted and the mixture is heated through.
Remove from heat, cool, then stir in the brandy. Pack into jars and seal.
