We love mincemeat made it in the traditional English fashion, especially around the holidays. We have served mincemeat alongside our Apple Walnut Cake with Cream Cheese Frosting (which you can access easily by clicking on that recipe title). We are very blessed because we grow many fruits on our property, and we enjoy them in this recipe!
No special culinary equipment is needed for the preparation of this wonderful mincemeat.
⅔ cup of Suet, finely chopped (we order this in advance from our local grocery store)
1 cup of Granny Smith Apples, peeled, cored, and chopped finely
½ cup of Currants
1 cup of Raisins
½ cup of Sultanas
¼ cup of dried Cranberries
¼ cup of dried Cherries
¼ cup of dried Figs
¼ cup of Candied Lime Peels / Citrus Peels, (which could be orange, lime, or lemon peel, and you can access that recipe by clicking on that recipe title), finely chopped
1-½ tablespoons of Crystalized Ginger, finely chopped
1 cup of Brown Sugar
Juice and zest of One Orange
Juice and zest of One Lemon
3 tablespoons of Brandy
½ teaspoon of Cinnamon
½ teaspoon of Allspice
Pinch of Cloves
Pinch of Nutmeg
Mix all the ingredients, except the brandy in a large bowl. Stir them until all the ingredients are thoroughly mixed. Cover the bowl with plastic wrap and place it in the refrigerator for 12 hours. Preheat the oven to 225 degrees F. Pour the mincemeat into an oven-proof container and cover it with a lid or foil – we use a Le Creuset Dutch Oven for this. Place the mincemeat in the oven for 2-½ hours. The suet will melt, and the mincemeat may appear to have a lot of fat, due to the suet; however, this is normal and it will be terrific! Let the mincemeat cool and then add the brandy and stir it all together.
Once the mincemeat has cooled, the mincemeat can be packed into sterilized jars. We enjoy having the mincemeat along with our Apple Walnut Cake with Cream Cheese Frosting (which you can access easily by clicking on that recipe title).