Mincemeat
Making this suet-free, gluten-free mincemeat is as easy as throwing the ingredients into a bowl and letting them sit overnight. The smell is absolutely heavenly.
Ingredients
- 375g/13oz mixed dried fruit with peel
- 3 tbsp brandy (optional)
- 150g/5½oz frozen unsalted butter, grated
- 125g/4½oz dark brown sugar
- 1 tsp ground mixed spice
- 1 Bramley apple, peeled, grated, core discarded
- 1 orange, juice and zest
- 1 lemon, juice and zest
Method
Combine all of the ingredients for the mincemeat in a large bowl and mix thoroughly. Cover with a clean tea towel and leave for 24 hours. It is ready to use immediately.
To store it for later, sterilise two jars. You can run them through the dishwasher. Alternatively wash the jars in hot, soapy water, rinse thoroughly, then put them on a baking tray (rim side up). Dry them in an oven at 110C/100C Fan/Gas ¼ for 15 minutes. To sterilise the lids, put them in a small saucepan of boiling water and boil for 10 minutes.
Keep the mincemeat in a cool dry place, or in the fridge until ready to use.
Recipe Tips
Add the seeds from a vanilla pod for an extra layer of flavour. You can also add 100g of chopped nuts or change the brandy for rum, if you like.
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