Home-made mincemeat is so full of gorgeous juicy flavour you won’t ever want to go back to bought. It’s also a doddle to make – just chop, mix and leave overnight. Makes 4 x 500g jars
500g dried apricots 100g crystallised ginger 500g cooking apples 375g currants 250g sultanas or raisins 100g sour cherries 125g chopped almonds 375g Demerara sugar 175g vegetarian suet 1 tsp ground cloves 2 tsp ground cinnamon Juice and rind of 2 lemons Juice and rind of 1 large orange 150ml ginger wine 150ml brandy Chop apricots and ginger. Place in a large mixing bowl. Peel and core the apples and chop finely. Place in the bowl together with the rest of the ingredients. Stir well. Cover the bowl and leave overnight. Give it one last stir before you bottle it in sterilised jars and keep for a week before using, but it won’t do any harm if you use it straight away. |
