About this recipe:This traditional English mincemeat recipe is for the mincemeat purists out there who want just the right balance of fruits, spices and brandy. Enjoy in a whole array of Christmas bakes and especially in mince pies, mincemeat tarts or even spooned over ice cream.
Makes: 4 (450ml) jars mincemeat
200g mixed peel
2 teaspoons mixed spice
zest and juice of 1 1/2 oranges
zest and juice of 1 lemon
275g brown sugar
4 large apples - peeled, cored and grated
110g glace cherries
85g chopped almonds
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Method Prep:25min › Cook:2hr › Ready in:2hr25min
Combine all of the ingredients, except the brandy, in a large saucepan and cook very gently over a low heat for 2 hours. Stirring occasionally.
Remove from the heat and allow to cool slightly. Stir in the brandy and mix well. As the mincemeat continues to cool, stir frequently, so that the suet is evenly distributed.
Transfer the mixture into sterilised jars and seal immediately. Store in the fridge or in a cool dark place for up to 6 months or until needed.