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English Dessert Mincemeat

The use of beef suet is reminiscent of the days when meat was always included in the recipe - hence its name. It was originally made to preserve meat through the winter.

ingredients

makes about 2.5 kg (5 1/2 lb)
1.6 kg (3 1/2 lb) dried mixed fruit
225 g (8 oz) cooking apples, peeled, cored and grated
100 g (4 oz) blanched almonds, chopped
450 g (1 lb) dark soft brown sugar
175 g (6oz) shredded beef suet
5 ml (1 tsp) grated nutmeg
5 ml (1 tsp) ground cinnamon
grated rind and juice of 1 lemon
grated rind and juice of 1 orange
300 ml (1/2 pint) brandy or sherry

method

1. Put the dried fruits, apples and almonds in a large bowl. Add the sugar, suet, spices, lemon and orange rinds and juice and brandy or sherry, then mix all the ingredients together thoroughly.

2. Cover the mincemeat and leave to stand for 2 days. Stir well, put into jars and cover. Allow at least 2 weeks to mature before using.

Note For mincemeat that will keep well, use a firm, hard type of apple, such as Wellington; a juicy apple, such as Bramley's Seedling, may make the mixture too moist.

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