Homemade Mincemeat

For me, a true sign that Christmas is on its way is when the first batch of mince pies emerges form the oven, bubbling away and filling the whole house with that festive smell, unlike any other.

You can easily buy jars of mincemeat in a shop but it never even comes close to the homemade variety and why buy it when you can have fun making it with this simple but foolproof recipe that my family and I have used every year since I can remember.

It yields around 6 average sized jam jars worth so I'd advise doubling the recipe and that way, not only will you get more mince pies, but be able to give jars of it to frinds too, as they make great presents.

Ingredients

450g cooking apples (peeled and finely chopped)

225g shredded suet (beef or vegetarian)

350g raisins

225g sultanas

225g currants

225g mixed peel

350g dark brown sugar

Rind and juice of 2 oranges

Rind and juice of 2 lemons

50g flaked almonds

5 tsp mixed spice

1 tsp cinnamon

1/2 tsp grated nutmeg

6 tbsp brandy

Method

1. Simply mix all ingredients apart from the brandy, in a large casserole dish.

2. Then cover with a tea towel to set for 12 hours.

3. Put the lid of the dish on it then place in the oven at 120C for 3 hours.

4. Allow to completely cool then stir in the brandy.

5. Spoon into clean, dry jars and store for up to 2 years.

6. Use it to fill mince pies of course, as well as my Christmas couronne (coming soon) and any other festive bakes.