Friday Recepie - Fruit Mincemeat

The Friday Recepie on 10th Novemeber 2006

We'll be doing a few things with this delicious fruit mincemeat nearer Christmas. Ideally you need to get hold of suet which can be a little hard to find - but both the major supermarket chains sell it in the aisle with the flour and baking goods. The mince will keep for a few months - possibly even a year in the right conditions. It needs to be made about a month or so before you use it so that the flavours can develop.

500g Apples cored and chopped (skin on)
225g Suet
225g Currants
225g Sultanas
225g Raisins
225g Chopped Peel
75g Glace Cherries (or similar)
200g Sugar (brown or white)
Grated zest and juice of 2 Oranges
Grated zest and juice of 2 Lemons
1tsp Ground Nutmeg
2tsps Mixed Spice
1tsp Ground Cinnamon
Brandy

1. Mix all the ingredients (except the Brandy) in a suitably sized oven-proof mixing bowl.

2. Cover the bowl with a plate or foil and place in a cool oven (125c or 225f) for 3 hours - stir occasionally during cooking.

3. Remove from the oven and stir periodically to incorporate the suet fat. It will look very greasy when it comes out of the oven - but this is perfectly normal and will mix in as it cools.

4. Once cool add a few tablespoons of brandy to taste and incorporate well. Bottle in sterilised jars. It should make four or five jars

The mincemeat makes a very good small gift for Christmas