This should be prepared at least 3 weeks before you plan to use it as it really improves with age and last almost indefinitely
Ingredients
- l cup shredded suet
- l cup wihte raisins
- l cup raisins
- 3 medium sized green apples, peeled, cored and chopped
- l/2 cup marmalade
- 3/4 cup chopped almonds
- l cup brown sugar
- l/2 cup mixed candied peel
- l cup currants
- l wineglass brandy
- juice of l/2 a lemon
- l/4 teasp grated nutmeg
- l/2 teasp ground ginger
Directions
Mix together the suet, raisins, apples, marmalade, almonds, sugar, candied peel and currants. Add the brandy, lemon juice and spices. Cover the mixture with a cloth and leave it in a cool place overnight.
Next day, mix the mincemeat thoroughly and pack and seal in glass jars.
Makes approx. 9 cups
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Submitted 6/13/05.
Source: Great British Cooking Cookbook
Submitted By: Dorothy Painter
Avebury69@aol.com
Mincemeat