Homemade Mincemeat

It is a bit of a tradition for us to get a huge bowl of homemade mincemeat brewing over the first weekend of November. I've got a wonderful old post-war copy of Mrs Beeton's Household Management, and the only thing I've ever referenced it for is her mincemeat recipe! It's so easy, and so much tastier than shop-bought stuff. 

Here's her recipe (beware, it makes loads - about 5 or 6 big jars):

  • 500g chopped/grated apple
  • 500g currants
  • 500g raisins
  • 500g castor sugar
  • 250g sultanas
  • 125g mixed candied peel
  • 2 lemons (zest & juice)
  • 75-100ml brandy
  • Half tsp each of: nutmeg, mace & cinnamon

    It's a simple case of getting all the ingredients together, bunging them in a big mixing bowl and stirring. I cover the bowl with a teatowel and give the mincemeat a quick mix every evening. Then I lick the spoon. I usually add a splash more brandy or port from time to time, so who knows how much I actually end up including! A month later all the flavours are well absorbed and the mincemeat can be used or jarred up to give to friends.

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