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Prep Time: 720 Minutes Cook Time: 0 Minutes |
Ready In: 720 Minutes Servings: 8 |
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Use for Christmas mince pies but also great added to apple pie fillings. Baking it in the oven prevents it from fermenting and gives it a longer shelf life. So far I have kept it for up to 6 months. This is a Delia Smith recipe and I have been using this recipe for a good 20 years now. Also a good gift since it is better then any bought mincemeat! Ingredients:
1 lb cooking apple, peeled cored and finely chopped |
8 ounces shredded suet |
12 ounces raisins |
8 ounces sultanas |
8 ounces currants |
8 ounces mixed peel, finely chopped |
12 ounces soft dark brown sugar |
2 oranges, juice and zest of |
2 lemons, juice and zest of |
2 ounces almonds, cut into slivers |
4 teaspoons mixed spice or 4 teaspoons pumpkin pie spice |
1/2 teaspoon ground cinnamon |
1 teaspoon grated nutmeg |
6 tablespoons brandy |
Directions:
1. Mix all the ingredients, except the brandy, in a large ovenproof glass or ceramic bowl.
2. Cover with a cloth and leave for 12 hours.
3. Preheat the oven to 225 degrees F.
4. Place the bowl in the oven and leave it there for 3 hours.
5. Remove and let the mincemeat cool.
6. Now stir in the brandy and spoon into clean jars.
7. Cover with waxed discs, seal and label.
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