Christmas Mincemeat - Without the Meat! |
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Prep Time: 2880 Minutes Cook Time: 0 Minutes |
Ready In: 2880 Minutes Servings: 6 |
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A classic from Mrs Beeton's. This is the more usual recipe found in the UK. Because I prefer it, I leave out the suet - which makes it vegetarian - and add more brandy if it is too dry. Ingredients:
200 g cut mixed peel |
200 g seedless raisins |
25 g preserved gingerroot |
200 g cooking apples |
200 g shredded suet |
200 g sultanas |
200 g currants |
200 g soft brown sugar |
50 g chopped blanched almonds |
1 pinch mixed spice (ground ginger, ground cinnamon) |
2 lemons, juice and zest of, grated |
1 orange, juice and rind of |
150 ml sherry wine or 150 ml brandy or 150 ml rum |
Directions:
1. Mince of chop finely the peel, raisins and ginger.
2. Peel, core and grate the apples.
3. Combine all the ingredients thoroughly in a large basin.
4. Leave, covered for 2 days in a cool place, stirring occasionally.
5. This prevents fermentation later.
6. Pot, cover and label.
7. Store in a cool dry place.
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