Boozy and flavourful Mincemeat in a Jar
Prep time: 25 minutes, no cooking time
Category
Dessert
Servings
8
Prep Time
25 minutes
A mincemeat recipe packed with Christmassy flavours
Author:Pauline
Ingredients
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500g of Currant
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500g of Muscatel or Californian Raisin
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500g of Sultana
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500g of Bramley Apple, peeled, cored and chopped small
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2x250g of Shredded Beef Suet or Vegetarian Suet
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100g of Apricot, rougly chopped
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350g of Whitworths Demerara Sugar
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100g of Whitworths Dark Muscovado Sugar
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1 Tsp of Ground Cinnamon
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2 Tsp of Ground Mixed Spice
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1 Large Lemon
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250g of Whole Mixed Peel, chopped roughly
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125ml of Dark Rum
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125ml of Disaronno
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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
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