Mincemeat
A spiced dried-fruit mincemeat with apple, citrus, suet and brandy, ready to tuck into pies, tarts or holiday baking.
Prep 20 min · Cook 10 min · Total 1 hr · Makes about 5 cups
Ingredients
- 8 ounces dark raisins
- 8 ounces currants
- 4 ounces golden raisins, sultanas
- 1 large firm apple, unpeeled, quartered, cored, and diced
- 2 ounces candied orange peel, chopped
- 4 ounces suet, grated or finely-chopped
- 1 cup packed light brown sugar
- 1/2 teaspoon each ground cinnamon
- Zest and juice of one lemon
- Zest and juice of one orange
- 3 tablespoons brandy
Directions
- Combine everything except the brandy in a pan, stirring so the fruit, sugar, spices, citrus and suet are evenly distributed.
- Set the pan on the stovetop and warm the mixture until the suet is fully melted and everything is hot all the way through.
- Take the pan off the heat and let the mincemeat cool. Stir in the brandy, spoon it into a jar, and store it in the refrigerator.