Prep time: 25 minutes, no cooking time
Ingredients
500g of Currant
500g of Muscatel or Californian Raisin
500g of Sultana
500g of Bramley Apple, peeled, cored and chopped small
2x250g of Shredded Beef Suet or Vegetarian Suet
100g of Apricot, rougly chopped
350g of Whitworths Demerara Sugar
100g of Whitworths Dark Muscovado Sugar
1 Tsp of Ground Cinnamon
2 Tsp of Ground Mixed Spice
1 Large Lemon
250g of Whole Mixed Peel, chopped roughly
125ml of Dark Rum
125ml of Disaronno
175ml of French Brandy
Directions
Wash the dried fruit with cold water and pat dry
Put the dried fruits, apple, suet, apricot, sugars and spices into a large bowl
Grate the zest of the lemon into the bowl, then squeeze in the juice. Then top in the peel and the alcohol and mix well
Cover and leave to stand for 24 hours, stir the mixture every so often
Pack the mincemeat into sterilised jars. Top them with grease proof paper. Seal the jars tightly. Consume within 6 months
