English Dessert Mincemeat recipe
information
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 It was originally made to preserve meat through the winter.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
Fruity, spicy and with more than a dash of alcohol, this is the traditional filling for mince pies. It can
also be used to fill open tarts, large or small.
also be used to fill open tarts, large or small.
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
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.
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.
serving amount
makes about 2.5 kg (5 1/2 lb)
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more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
