Luxury home-made mincemeat

Jars of home-made mincemeat | H is for Home #recipe #Christmas #ChristmasFood

Many people don’t like thinking about Christmas until the beginning of December – I know I don’t! However, there are a few things that need to be prepared well in advance for them to be at their peak for the big day. Christmas cake, sloe gin, piccalilli  and home-made mincemeat are just a few.

Home-made mincemeat mixture | H is for Home

I’m very fussy about my mincemeat; I don’t like it to be overly citrusy – so, very little orange or lemon zest & juice and no mixed candied peel. In addition, it needs to be veggie – so can only contain vegetarian suet. The only way to ensure it tastes the way I like it is to make it myself. A very easy job and well worthwhile. It works out much cheaper than the cost of ‘luxury’ jars of the stuff in supermarkets. Once made, potted up and put away correctly, it stores unopened for years!

Home-made mincemeat mixture being decanted into jars | H is for Home

Save my luxury home-made mincemeat recipe to Pinterest!

Luxury home-made mincemeat
Ingredients
  1. 200g/7oz currants
  2. 200g/7oz raisins
  3. 200g/7oz sultanas
  4. 100g/3½oz dried cranberries
  5. 100g/3½oz figs, roughly chopped
  6. 100g/3½oz prunes, roughly chopped
  7. 30g/1oz blanched almonds*, roughly chopped
  8. 1 medium cooking apple, peeled, cored & finely diced
  9. 300g/10½oz muscovado sugar
  10. 200g/7oz vegetable suet
  11. zest & juice of 1 lemon
  12. 3tsp mixed spice
  13. ½tsp cinnamon
  14. ¼tsp nutmeg
  15. 6tbsp rum or brandy
  16. 100g/3½oz butter, cubedHome-made mincemeat ingredients
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Instructions
  1. Put all the ingredients except the alcohol into a large saucepan over a low heat
  2. Stir to ensure the contents are well combined and the suet and butter have melted (about 10 minutes)
  3. Allow to cool completely before stirring in the alcohol
  4. Decant into sterilised jam jars - gently bang the bottom of each jar to fit as much of the mincemeat in as possible.
  5. Seal the jars immediately and store for at least a month before use
Notes
  1. *To blanch almonds, put them in a heat-proof bowl and cover with boiling water. Allow to stand for 1-2 minutes before draining through a sieve. Pat them dry on some kitchen paper or clean tea towel. You can quickly get the skin off one by one by pinching the broader, rounded end of the nut
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