FRUIT MINCEMEAT FILLING
(For Christmas Pies)
Brenda Litzke
6 ounces (175 grams) Raisins
4 ounces (110 grams) Dried Currants
4 ounces (110 grams) Candied Mixed Peel, finely chopped
6 ounces (175 grams) Suet, Shredded (beef or vegetarian) (or grated Holsum)
1/2 pound (225 grams) Dark Brown Sugar
1/2 teaspoon freshly grated Nutmeg
2 teaspoons Mixed Spice
1 Lemon, grated zest and juice
1 Orange, grated zest and juice
1 green cooking Apple, cored and finely chopped
4 tablespoons Brandy
In a large baking dish, combine all the ingredients except the brandy, stirring well to make sure they're evenly distributed. Cover with a clean tea towel and leave overnight for the flavors to meld together.
Heat the oven to 110 C.
Remove the tea towel and cover the bowl with foil and place in the warmed oven for 2 1/2 hours.
Remove from oven, and stir the mincemeat mixture well and leave to one side to cool, stirring from time to time.
The stirring is essential as it helps to distribute the fruits evenly as the mixture cools.
Once cooled stir the mincemeat again, add the brandy and stir one more time.
Fill previously sterilized jars with the cold mincemeat and cover with the canning lid. The mincemeat will keep up to one year in a cool, dark place, though I doubt you will want to keep it that long.
You can double or triple the recipe.
(For Christmas Pies)
Brenda Litzke
6 ounces (175 grams) Raisins
4 ounces (110 grams) Dried Currants
4 ounces (110 grams) Candied Mixed Peel, finely chopped
6 ounces (175 grams) Suet, Shredded (beef or vegetarian) (or grated Holsum)
1/2 pound (225 grams) Dark Brown Sugar
1/2 teaspoon freshly grated Nutmeg
2 teaspoons Mixed Spice
1 Lemon, grated zest and juice
1 Orange, grated zest and juice
1 green cooking Apple, cored and finely chopped
4 tablespoons Brandy
In a large baking dish, combine all the ingredients except the brandy, stirring well to make sure they're evenly distributed. Cover with a clean tea towel and leave overnight for the flavors to meld together.
Heat the oven to 110 C.
Remove the tea towel and cover the bowl with foil and place in the warmed oven for 2 1/2 hours.
Remove from oven, and stir the mincemeat mixture well and leave to one side to cool, stirring from time to time.
The stirring is essential as it helps to distribute the fruits evenly as the mixture cools.
Once cooled stir the mincemeat again, add the brandy and stir one more time.
Fill previously sterilized jars with the cold mincemeat and cover with the canning lid. The mincemeat will keep up to one year in a cool, dark place, though I doubt you will want to keep it that long.
You can double or triple the recipe.