This recipe makes the most rich and delicious mincemeat, without any meaty flavour.
Makes 3kg of mincemeat
Serves people
Method
- Wash & dry all fruit and finely chop the apples.
- Grate the beef suet. It is easier to work with a lump of frozen suet as it melts as you grate it. (A food processor with a grating blade is very useful here.)
- These days, only the suet remains in the recipe and modern mince pies will usually contain a vegetable-based alternative.
- Mix all the ingredients together adding brandy last.
- Store in sterilized jars, in a cool, dry place.
To make your mince pies use our favourite Shortcrust pasty recipe
Ingredients
Prep Time: 30mins
No Cook
750g sharp apples
375g raisins,
375g sultanas,
375g currants,
375g sugar
375g grated beef suet
(local/organic/ grassfed)
125g mixed peel
60g chopped almonds
½ of each nutmeg, cinnamon & mace.
Rind and juice of 1 orange & 1 lemon
5 tbsp brandy/ rum (more to top up if needed)
Historically mince pies contained actual minced meat, along the with chopped up fruit and preserving liquid. This method was used as an alternative to curing, salting or drying meat produce.
