Christmas Mincemeat - joe-possum/recipes GitHub Wiki

• 6 oz raisins
• 4 oz dried currants
• 4 oz candied mixed peel, finely chopped
• 6 oz suet, shredded (beef or vegetarian)
• 8 oz dark brown sugar
• 1/2 teaspoon freshly grated nutmeg
• 2 teaspoons Mixed Spice
• 1 lemon, grated zest and juice
• 1 orange, grated zest and juice
• 1 apple (Bramley or cooking apple), cored and finely chopped
• 4 tablespoons brandy

Combine all the ingredients except the brandy, stirring well. Cover with a clean tea towel and leave overnight.

Heat the oven to 230°F.

Cover the bowl with foil and place in the warmed oven for 2 1/2 hours. Remove from oven, and stir the mincemeat mixture well and leave to one side to cool, stirring from time to time. The stirring is essential as it helps to distribute the fruits evenly as the mixture cools.

Once cooled stir the mincemeat again, add the brandy and stir one more time.

Fill previously sterilized jars with the cold mincemeat and cover with the canning lid. The mincemeat will keep up to one year in a cool, dark place.

Based on [https://www.thespruceeats.com/christmas-mincemeat-recipe-435069]