Sherry mincemeat

    12 hours 20 min

    This was my first attempt at making this, and I was delighted with the results. It was so easy! The aroma that filled our kitchen was gorgeous. Using sherry means it doesn't keep as long as those versions which use brandy, but the flavour is delicious and Christmassy.


    Uusimaa, Finland
    5 people made this

    Makes: 2 large jars

    • 100g raisins
    • 100g sultanas
    • 100g currants
    • 100g dried cranberries
    • 100g candied orange peel
    • 1 firm red apple, skin left on, cored and finely diced
    • 1 tablespoon lemon juice
    • 3 tablespoons orange or apple juice
    • 2 teaspoons ground cloves
    • 1/2 teaspoon cinnamon
    • 1/2 teaspoon ground nutmeg
    • 100g butter, softened
    • 6 tablespoons dark brown soft sugar
    • 1 tablespoon potato flour (or plain flour)
    • 50g chopped almonds
    • 200ml sherry

    Prep:15min  ›  Cook:5min  ›  Extra time:12hr soaking  ›  Ready in:12hr20min 

    1. Put the fruit, juices, and spices into a bowl. Stir to combine and cover. Put in a cool place and leave for several hours or overnight to allow the fruit to soak up the flavours.
    2. Put the fruit mix, butter and sugar into a thick-bottomed pot, stir to combine. Slowly heat to a gentle simmer. Cover with lid and gently cook for 5 minutes. You don't want to overcook it.
    3. Remove from the heat. Stir in the flour, almonds, and sherry. Leave to cool for 15 minutes. Spoon into sterilized jars. Fit on the lids and leave to cool completely.
    4. Leave for a few days to allow the flavours to develop. Use within 4 to 6 weeks.


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