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 It was originally made to preserve meat through the winter.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
- 3 1/2 lb dried mixed fruit
- 8 oz cooking apples peeled, cored and grated
- 4 oz blanched almonds chopped
- 1 lb dark soft brown sugar
- 6 oz shredded beef suet
- 1 tsp grated nutmeg
- 1 tsp ground cinnamon
- grated rind and juice of 1 lemon
- grated rind and juice of 1 orange
- 1/2 pint brandy or sherry
Instructions
- 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.
- 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.
Notes
makes about 2.5 kg (5 1/2 lb)
Calories: 8219 kcal
Carbohydrates: 1546 g
Protein: 83 g
Fat: 236g
Saturated Fat: 96 g
Trans Fat: 1 g
Cholesterol: 116 mg
Sodium: 336 mg
Potassium: 12986 mg
Fiber: 180 g
Sugar: 1247 g
Vitamin A: 616 IU
Vitamin C: 157 mg
Calcium: 3358 mg
Iron: 41 mg