Homemade mincemeat is easy to make and has the advantage that you can tailor-make it to your exact taste.
This version has a very citrus, orange flavour as I soaked all the fruit in freshly squeezed orange juice and Cointreau (optional).
Stored in sterilised jars, the mincemeat should ideally be made about 4 weeks ahead of use to allow the flavours to mature and infuse. All the ingredients are mixed together and then lightly baked in a cool oven to allow the suet to gently melt, covering the fruit and preventing the apples from fermenting in the jars.
Mincemeat is a useful store cupboard favourite. Perfect for mince pies!
- 225g vegetable suet
- 225g Bramley apples, peeled, cored and grated
- 125g candied peel
- 225g sultanas
- 225g raisins
- 225g currants
- 175g Demerara sugar
- 1 teaspoon mixed spice
- Zest of 2 oranges
- 100ml freshly squeezed orange juice
- 100ml Cointreau (50ml, plus 50ml after heating)
- Mix all the ingredients together (just 50ml of Cointreau at this stage) in a large bowl. Cover and leave overnight.
- Pour the mixture into a large, glass oven proof dish and cover with foil. Place in a cool oven, 100 degrees C, or Gas Mark 1/4 for 3 hours.
- Remove from the oven, allow to cool completely. Stir in the remaining Cointreau.
- Spoon into sterilised jars, cover with waxed discs and seal.
To sterilise the jars, wash the jars and lids in soapy water. Place upside down in the oven, directly onto the rack. Heat oven to 120 degrees C, or Gas Mark 1/4. Allow to sterilise in the oven for 30 minutes.
Source: Adapted from BBC Food Recipes. Method adapted from Delia Smith’s ‘Complete Cookery Course’