Description
Makes Enough Filling for 30 Mince Pies
Ingredients
Scale
- 175g Soft Brown Sugar
- 125g Vegetable Suet
- 200g Raisins
- 125g Sultanas
- 75g Dates, chopped
- 50g Prunes, chopped
- 75g Mixed Peel
- 50g Flaked Almonds
- ½ tbsp Mixed Spice
- ¼ tsp Ground Cinnamon
- 1/4tsp Fresh Nutmeg
- 2 Bramley Apples (approx. 220g), julienne or grated
- 1 Lemon, zested with Microplane grater and juice
- 2 Oranges, zested with Microplane grater and juice
- 2tbsp Orange Liqueur
- 175ml Brandy, extra for maturing
Instructions
- In a large mixing bowl, combine the sugar, suet, dried fruits, mixed peel, almonds, spices and citrus zest. Using the Microplane Adjustable V-Blade Slicer, julienne the two Bramley apples including the skin but careful not to include any core, mix into the spice fruit mixture until combined and no pockets of dry ingredients.
- Pour over the lemon, orange juice and orange liqueur over the fruit and leave to stand for 30 mins for the fruit to start to plump up.
- Transfer the mixture between two 1 litre Kilner jars, that have been sterilised and evenly top up the jars with the brandy. Seal the jars and leave in the fridge for at least 3 weeks before using, as long as the jars are kept chilled they can stay maturing for up to a year. Every week a couple of tablespoons of extra brandy to help the mincemeat to mature. When ready to make your mince pies, you’ll be welcomed with the pure smell of Christmas in a jar.
- Prep Time: 15 minutes
- Category: Home Preserving, Christmas
- Method: Home Preserving
- Cuisine: British