Mrs Butchers Mincemeat for Xmas Mince Pies
This is my recipe for Mincemeat. Mincemeat is very hard to come by in France. In the UK I could always just pop down to my local supermarket like Sainsburys or Waitrose and pick up a Jar but it has been nice to make it from scratch this year.
I made my mincemeat in September to use in December, so it had some time to mature in the jar and soak up the cognac! Hic!
Makes about 950g
For the Mince Meat you will need
*100g Raisins
*150g Currants
*100g Sultanas
*100g Dried Cranberries
*75g Mixed Peel
(If you cannot find any Mixed Peel, I successfully substituted this with extremely finely diced rind of orange, lemon and limes)
*75g Suet
(I used 'Atora' Suet I bought in the UK)
*The juice & zest of one Lemon
*1 Cooking Apple, peeled, cored and finely diced
*1 ½ tbsp Mixed Spice
*1 tbsp Ground Cinnamon
*200g Dark Muscovado Sugar
*150ml Brandy
Method
Simply put all of the ingredients (except the brandy) into a large pan and cook over a low heat for 10 mins stirring occasionally until the sugar and suet have dissolved.
Remove from the heat and leave to cool to room temperature before adding the Brandy.
Spoon into sterilised jars. The Mincemeat will keep for up to six months in a cool, dry place.
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