Baking
Homemade Christmas Mincemeat
Ingredients
1lb (450g) cooking apples - peeled, cored & finely chopped
4 fl oz (120ml) Border Fields Cold Pressed Rapeseed Oil
12oz (350g) raisins
8oz (225g) sultanas
8oz (225g) currants
8oz (225g) whole mixed peel, finely chopped
12oz (350g0 soft dark brown sugar
Grated rind & juice of 2 oranges
Grated rind & juice of 2 lemons
2oz (50g) whole almonds, cut into slivers
4tsps mixed spice
1/2 tsp powdered cinnamon
1/2 nutmeg, grated
6 tbsp brandy
Ground almonds
Method
Put all the ingredients (except the brandy) in a large bowl and mix thoroughly. Cover with a cloth and leave for 12 hours and then add the ground almonds if desired to give a thicker consistency. Place the mincemeat in an ovenproof dish, cover loosely with foil and place in a cool oven (225 degrees F) for 3 hours. The stops fermentation if too much juice seeps from the apples during storage. Allow the mincemeat to get quite cold, stir in the brandy and place in clean, dry sterilised jars. Cover with wax discs and seal.
Makes 6lb/2.75kg
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