INGREDIENTS:
300g peeled, cored eating apples (500g of whole apples, approx 6 small fruit)
225g mixed fruit (raisins, sultanas & mixed peel)
75g dried cranberries
zest of 1 orange
100g orange juice / apple juice / cider / water
75g glace cherries
150g soft brown sugar
1tsp cinnamon
1/8 tsp ground cloves
1/4 tsp all spice
(add when cool)
50g vegetarian / beef suet - check the packet, some brands contain wheat flour
juice of 1 lemon or as much booze as you like.
HOW TO
• Peel, core and chop the apples finely, I use a food processor, add to a pan with all the other ingredients - except the suet and lemon juice.
• You can use whatever combination of dried fruit you like it doesn’t have to be what I’ve listed above.
• Cook on a medium low heat with the lid on and simmer for about 40 minutes until the fresh apple has softened and the whole lot has turned thick and jammy. Leave to cool.
• When the mincemeat is at least room temperature add the suet and the lemon juice and stir through. You can add booze as well as or instead of the lemon juice, brandy is a popular choice.
• Use the mincemeat straight away for filling pies, tarts, buns, flapjacks or keep it in an air tight tub for up to 2 weeks in the fridge. You can also freeze it , I’ve just defrosted some from last year and it tastes great, and, so far, I feel fine!
Tat x