- 500 g apples, peeled and chopped finely
- 250 g sultanas
- 325 g raisins
- 200 g currants
- 200 g candied peel, chopped
- 225 g vegetable suet
- 325 g soft dark brown sugar
- rind and juice of 2 lemons
- grated rind and juice of 2 oranges
- 50 g hazelnuts or walnuts, chopped
- 4 tsp mixed spice
- 1 tsp cinnamon
- 6 tbsp of brandy
METHOD
Mix all the ingredients together in a large bowl thoroughly. ( Except brandy ). Cover with a cloth and leave for 10-12 hours. Then place the mincemeat in a cool oven, 120C, for 21/2 to 3 hours, loosely covered with foil. Then let it cool, add the brandy and store it in clean jars, with waxed discs. Seal and store.
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