Mince pies recipe for 4 - 8 people, takes only 20 mins; recipe has raisin, currant, brandy, lemon, suet, sugar, peel, nutmeg and bramley apple.
Traditional mincemeat
Course: Mince pies
Servings
4 - 8
servings
Prep time
20 mins
Ingredients
- Sugar: 250g dark brown sugar
- Lemon: zest of 1 lemon, juice of 1/2
- Nutmeg: 1/2 small nutmeg, grated
- Raisin: 250g raisin
- Bramley Apple: 1 large Bramley apple, peeled and grated
- Brandy: 100ml brandy
- Currant: 375g currant
- Peel: 85g chopped mixed peel
- Suet: 300g shredded suet
Directions
- Soak the raisins and currants in the brandy and lemon juice for 1 hr until plumped up, then drain and set the brandy aside. Mix all the ingredients together in the order given, then pour in the brandy when everything else is well mixed. Spoon and press into sterilised jars, to exclude any air (the easiest way to sterilise jars is to run them through a dishwasher on its hottest setting). Cover and leave for at least a fortnight. Will keep in the fridge for up to 6 months.
