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An easy to make alternative to shop bought mincemeat, which tastes better and works out cheaper.
Uses bramley apples.
450g bramley apples, cored and finely chopped
220g vegetarian suet
350g raisins
220g sultanas
220g currants
220g mixed candied peel
350g soft dark brown sugar
juice and zest of 2 oranges
juice and zest of 2 lemons
50g finely chopped almonds
4 tsp mixed spice
1/2 tsp cinnamon
large pinch of nutmeg
6 tbsp brandy
Mix together all the ingrediants except the brandy. Make sure they are well mixed and the suet well distributed.
Cover and leave in a cool place overnight.
Cover the bowl with foil and heat in the oven at 120 degrees C for 3 hours.
Remove from the oven and stir from time to time as it cools.
When cool stir in the brandy and pot in strerilised jars.
Will keep for up to 3 years in a cool dark cupboard.
Note Non vegetarians can substitute suet for the vegetarian suet.
This recipe is adapted from one in Delia Smith's Christmas, you can also find it online here.
See here for a blog post about making vegetarian mincemeat.
