Traditional Christmas Mincemeat
Dame Alison Holst left suet out of this seasonal spicy fruit mix because she liked to eat it raw. This is the perfect filling for her Christmas Mince Pies.
Dame Alison HolstChef
- prepare
- cook
- Moderate
Photo credit:Public domain
Ingredients
- grated rind of 1 lemon and 1 orange
- 1 cup brown sugar
- 3 small braeburn apples
- juice of 1 lemon
- 2 cups sultanas
- 2 cups mixed fruit
- 1 tsp cinnamon
- 1 tsp grated nutmeg
- 1 tsp mixed spice
- 1 tsp salt
- 1/2 tsp ground cloves
- 1/4 cup brandy, whisky or rum
Instructions
- Remove all the coloured rind from the lemon and orange with a potato peeler, then chop it with the sugar in a food processor, until very fine.
- Quarter the unpeeled apples, remove the cores, and chop each quarter into two or three even pieces. Put these in the food processor with the lemon juice, half the sultanas, and half the mixed fruit, then process until the apple is finely chopped.
- Add the remaining fruit and all the flavourings, and process in bursts, without "mushing" the apple.
- Spoon the mixture into jars which have been boiled, with their lids, for 3 - 4 minutes, then top with a little more spirits. Screw on the boiled lids and refrigerate up to a year, adding more spirits if the mixture seems dry.
