Zesty mincemeat
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Zesty mincemeat

By Sara Buenfeld

This coarse traditional mincemeat doesn’t require any cooking- just throw in your nutmeg, brandy and suet and leave to soak

  • Prep:15 mins
    plus soaking overnight- no cook
  • Easy

Nutrition per serving

  • kcal 40
  • fat 1g
  • saturates 1g
  • carbs 7g
  • sugars 7g
  • fibre 0g
  • protein 0g
  • salt 0g

Ingredients

  • 500g bag standard mixed dried fruits
  • 100g chopped candied peel
  • 200g light muscovado sugar
  • zest and juice 1 orange and 1 lemon
  • 175g coarsley grated Bramley apples and 100g finely grated Bramley apple
  • 3 tbsp brandy
  • ½ nutmeg, freshly grated
  • 100g beef or vegetarian suet
  • up to 1 tbsp ground almond, optional

Method

  1. Tip all the ingredients, except the suet and ground almonds, into a large bowl and stir really well. Stir in the suet, cover with a plate or cling film and leave overnight for the fruit to plump up in the juices and brandy.

  2. Next day, stir thoroughly again, and if the mixture still looks very juicy, add a sprinkling of ground almonds to absorb some of the liquid. Now it is ready to jar. The mincemeat will keep for 6 months, but once open, store in the fridge.

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