Luxury Homemade Mincemeat

Finally had time to make my own batch of luxury mincemeat.
I make about 200 jars for other people every year and got this done and finished at the weekend!
Its not too late to make your own if your partial to a mince pie at Christmas, it's delicious and you know what's in it - so of course I always make my own.
This recipe makes quite a lot - you can give it away as a gift or if you don't use that much half the quantities.
Home-made Christmas Mincemeat
  • · 1lb (450g) Bramley cooking apples, cored and chopped small (no need to peel them)
  • · 8 oz (225g) shredded suet (beef or vegetarian)
  • · 12 oz (350g) raisins
  • · 8 oz (225g) sultanas
  • · 8 oz (225g) currants
  • · 8 oz (225g) whole mixed candied peel, finely chopped
  • · 12 oz (350g) dark brown soft sugar
  • · Grated zest and juice of 2 oranges
  • · Grated zest and juice of 2 lemons
  • · 2 oz (50g) whole almonds, chopped or cut into slivers
  • · 4 teaspoons ground mixed spice
  • · ¼ teaspoon ground cinnamon
  • · ¼ teaspoon freshly grated nutmeg
  • · 6 tablespoons brandy
You will also need 6 x 1 lb (350 ml capacity) jars and waxed discs
All you do is combine all the ingredients, except for the brandy in a large ovenproof mixing bowl, stirring them and mixing them together very thoroughly indeed. Then cover the bowl with a clean tea cloth and leave the mixture in a cool place for approximately 4 hours, so the flavours have a chance to mingle and develop.
After that, preheat the oven to gas mark ¼, 225 F 110 C. Cover the bowl loosely with kitchen foil and place in the oven for 3 hours. Then remove the bowl from the oven. Don’t worry about the appearance of the mincemeat, which will look positively swimming in fat. This is how it should look. As it cools, stir it from time to time, the fat will coagulate and, instead of it being in tiny shreds, it will encase all the other ingredients. When the mincemeat is quite cold, stir well again, adding the brandy, pack in jars that have been sterilised. When filled cover the mincemeat with the wax discs and seal. The mincemeat will keep for ages in a dark cupboard.

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