HOW TO MAKE CHRISTMAS MINCE MEAT

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You cant beat home made mince pies, and what can be better than home made mince meat too.  Its easy to make and will make feel like Christmas has come early

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Makes 6 jam jars

Ingredients
350 g raisins
225 g sultanas
225 g currants
225 g shredded suet
350 g dark brown sugar  225 g mixed candied peel  450 g cooking apple
1 orange  1 lemon
50 g whole almonds, cut into slivers
3 level teaspoons mixed ground spice
1 teaspoon ground cinnamon
1/2 level teaspoon freshly grated nutmeg
6 tablespoons brandy

Method

Core and chop the apples in small pieces. Grate the zest from the lemon and the orange. Place all the ingredients, with exception of the brandy, in a large mixing bowl and stir well. 

Cover the bowl with a clean cloth and leave the mixture in a cool place overnight to allow the flavours to develop.

Pre-heat the oven to gas mark ¼, 225°F (110°C).  Cover the bowl loosely with foil and place it in the oven for 3 hours.  Remove and allow to cool. As it cools stir the mixture regularly so that the fat will coagulate and encase the other ingredients. Add the brandy when the mincemeat is cold.

Sterilise the jam jars by immersing them in boiling water, or place in microwave filled with water for 3 minutes.  Spoon the mince meat into the jars and seal with a wax disc.  

You can store your mince meat up to 3 years but I am sure you will eat it before then!

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