Ingredients:

  • 450 g Mixed Dried Fruit (Raisins, Sultanas, Currants)
  • 400 g Bramley Apple, peeled, cored, and finely diced
  • 115 g Suet (shredded, vegetarian or beef)
  • 170 g Dark Brown Sugar, packed
  • Zest and Juice of 1 large orange
  • Zest and Juice of 1 medium lemon
  • 2 tsp Ground Cinnamon
  • 1 tsp Ground Ginger
  • 1/2 tsp Ground Nutmeg
  • 1/4 tsp Ground Cloves
  • Pinch of Salt
  • 120 ml Brandy or Dark Rum

Instructions:

  1. Finely dice the apples and zest/juice the citrus fruits.
  2. In a large, heavy-bottomed saucepan, combine all fruit, suet, sugar, citrus zest/juice, and spices.
  3. Place over low heat. Stir constantly until the sugar has completely dissolved and the mixture begins to steam gently. Ensure no sugar crystals remain.
  4. Reduce heat to the absolute lowest setting. Cook gently for 1 hour 15 minutes, stirring every 5-10 minutes to ensure the bottom doesn't catch. The mixture should thicken and the fruits should soften significantly.
  5. Remove from the heat and allow the mixture to cool slightly (about 15 minutes).
  6. Stir in the brandy or rum thoroughly.
  7. Pack the still-warm mincemeat tightly into warm, sterilised jars, tapping gently to remove air pockets. Seal immediately.
  8. Allow to cool completely, then store in a cool, dark place. Mature for at least two weeks for the best flavour.