Homemade Christmas mincemeat

24 servings Prep: 12 hrs, Cooking: 3 hrs
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One thing is for certain, you'll never buy mincemeat again, what a difference homemade makes.

By Food24 November 09 2010
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Ingredients (13)

2 apples — peeled, cored, chopped
4 tsp suet
175 g raisins
110 g sultanas
110 g currants
1 Goldcrest Marachino Cherries — chopped
175 g sugar — dark brown
orange — zest and juice
lemon — zest and juice
50 g almonds — slivered, toasted
100 g pecan nuts — toasted, chopped
2 tsp mixed spice — ground
4 tsp whiskey — or brandy
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Method:

Mix all the ingredients, except for the booze in a large bowl, cover with a cloth and leave for 12 hours.

Place the mincemeat, loosely covered with foil, in a cool oven 120 degrees for 3 hours.

Allow to cool, add the whisky and spoon into clean dry jars.

It makes 2 dozen mince pies and a large coffee jar full of mincemeat in the fridge.

Reprinted with the permission of Sous Chef. To visit Sous Chef’s blog click here…

 



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