Recipe information
Ingredients for - Orange & brandy mincemeat
1. 150g sultanas -
2. 150g raisins -
3. 125g currants -
4. 100g mixed peel -
5. 2 Bramley apples (about 250g), peeled, cored and grated -
7. 2 oranges , zested and juiced (you’ll need about 200ml juice) -
8. 75ml brandy -
10. 2 tsp ground mixed spice -
12. 1 tsp ground nutmeg -
13. ½ tsp ground cloves -
14. 100g suet (vegetarian, if needed) -
How to cook deliciously - Orange & brandy mincemeat
1. Stage
Tip all the ingredients, except the suet, into a large bowl and mix well using your hands. Leave to soak for at least 2 hrs, or ideally overnight.
2. Stage
Add the suet, mix again, then spoon the mincemeat into sterilised jars while they’re still warm. Will keep unopened in a cool, dark place for up to a year. If the mincemeat starts to look dry as it matures, add a little more brandy.
