recipes
Christmas cranberry and walnut mincemeat
Serves: Makes 7-8 jars
Ingredients
- 3 Bramley or Granny Smith apples, peeled, cored and grated
- 200g candied peel
- 250g sultanas
- 250g raisins
- 400g cranberries
- 200g chopped walnuts
- 350g vegetarian suet
- 260g Demerara or brown sugar
- 2 heaped tsp mixed spice
- 2 tsp vanilla essence
- 250ml brandy
- Zest and juice of 2 oranges
Method
This recipe is extremely easy to prepare and for best results make the mincemeat at least 2 weeks before you wish to use it. By this time all the ingredients will have infused together to give your mincemeat an amazing flavour. Before you prepare the mincemeat, it is extremely important that you sterilize your jars with boiling hot water to ensure that the mincemeat will not go mouldy. To make the mincemeat, all you need to do is mix all the ingredients together in a clean, large bowl. Pack the mixture into the prepared sterilized jars and seal immediately. Store the mincemeat in a cool dark place until you wish to use it. The mincemeat will keep for 6 months if not opened, but once the seal is broken you need to use the mincemeat within 2 weeks. You may also change ingredients to apricots or any other dried fruits, making sure to keep the same quantities as in the recipe.
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