About the Recipe
Recipe courtesy of Cathryn Candy
A delicious recipe to make your own mincemeat.
It's best done in October or November to give it plenty of time for the infusion of all the lovely flavours.
All the dried ingredients are available in The Green Gram (of course!)
375g/12ozs stoned raisins
8oz suet packet or block, you can use vegetarian if desired.
500/ 1lb cooking apples, cored and chopped weight
225g/8oz mixed peel
1 tsp mixed spice
1 tsp cinnamon
1 tsp nutmeg
1 orange, zest and juice
Brandy to taste or as desired
• Prepare apples leaving skins on, add some of the sugar and bring to the boil with a small amount of water.
• Discard the water.
• Chop the other fruit if necessary, then add the apple mix and rest of ingredients to a large bowl and mix well.
• Stand on the side for a couple of days mixing well 2/3 times daily.
• Prepare jars around 2lb size and nearly fill them do not press down your mixture in the jar. You will need 3 or 4 jars. Label and cover with wax discs and covers, do not use sealing lids of any description. Store for around 2 months in a dry dark cupboard. Use and treat as brought Mincemeat.