Makes 6 lb (2.75 kg) Ingredients 1 lb (450 g) Bramley apples, cored and chopped small (no need to peel them) 8 oz (225 g) shredded suet 12 oz (350 g) raisins 8 oz (225 g) sultanas 8 oz (225 g) currants 8 oz (225 g) whole mixed candied peel, finely chopped 12 oz (350 g) soft dark brown sugar grated zest and juice 2 oranges grated zest and juice 2 lemons 2 oz (50 g) whole almonds, cut into slivers 4 level teaspoons mixed ground spice ½ level teaspoon ground cinnamon ¼ level teaspoon freshly grated nutmeg 6 tablespoons brandy
All you do is combine all the ingredients, except for the brandy, in a large mixing bowl, stirring them and mixing them together very thoroughly indeed. Then cover the bowl with a clean cloth and leave the mixture in a cool place overnight or for 12 hours. After that pre-heat the oven to gas mark ¼, 225°F (120°C) Cover the bowl loosely with foil and place it in the oven for 3 hours, then remove the bowl from the oven. As it cools, stir it from time to time. When the mincemeat is add the brandy. Pack in jars that have been sterilised The mincemeat will keep for ages in a cool, dark cupboard - I have kept it for up to 3 years.
I have a book, its ancient, its been passed down through generations. its written and signed by Marguerite Patten, i use it all the time, especaily at Christmas, the recipes are so consistantly good, its my most prized possesion.
I use this recipe for Mincemeat from it.
4oz Shredded Suet or Melted Margarine (i use Suet) 4oz grated Apple 1lb Mixed dried fruit 40z Demerara Sugar 4oz banched Almonds 4oz Mixed Peel finley grated lemon rind and the juice of 1 large lemon. 1 tsp mixed spice 1/2 tsp cinnamon 1/2 tsp ground nutmeg 4tbsp brandy/whiskey or rum.
Mix all ingredients together then pack into steralised jars and cover with wax rounds or baking paper rounds.
Its really nice, i make my mincepies out of this using Ainsley Harriots lemon pastry and i add and extra splash of whiskey into each pie before putting the li on.