This delicious mincemeat will keep happily in a cool dark place for at least a year. If you are preparing your own suet (the fat that surrounds the beef kidney), make sure that every trace of blood has been removed before you whiz it in the food processor, otherwise it will cause the mincemeat to go off.
- 2 large cooking apples, peeled, cored and cut into large chunks
- juice and finely grated zest of 2 oranges and 2 lemons
- 250 g (9oz) shredded suet, or butter, chilled and grated
- 275 g (10oz) raisins
- 275 g (10oz) sultanas
- 275 g (10oz) currants
- 125 g (4/1 2 oz) chopped mixed peel
- 650 g (1lb 7oz) soft dark brown sugar
- 50 g (2oz) nibbed (chopped) almonds, or chopped pecans
- 2 tsp mixed spice
- 75 ml (3fl oz) irish whiskey or brandy
- Place the apple chunks in a small saucepan with 1 teaspoon of water, cover with a lid and cook over a low heat for 8–10 minutes or until the apples are cooked down to a pulp. Remove from the heat and set aside to cool.
- Mix with all the remaining ingredients in a large bowl and place in sterilised jars. Leave to mature for at least two weeks, if possible, before using. If properly stored (somewhere cool in sterilised jars), this mincemeat should last for 1–2 years.
- Tip To prepare suet properly, first peel off all the papery membrane that surrounds the suet. Next, use a knife to cut away any traces of kidney, blood or any gristle. Then roughly chop the suet and put it into a food processor. Pulse a few times until it is the consistency of rough breadcrumbs. Suet, once prepared, can be frozen.
Makes: 2.7kg (6lb)
More by Rachel Allen:
- Fennel, pink grapefruit, feta salad: Rachel Allen
- Fennel, pink grapefruit and feta salad
- Chocolate Pear Tart: Rachel Allen Coastal Cooking