Spiced cider, apple and sultana mincemeat recipe
Laced with nutmeg, cinnamon, punchy cider and a splash of brandy to plump up the sultanas, this is a lovely appley twist on classic mincemeat
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Cooking tools:
- Microplane
- Kitchen scale
- Mason jar
- Saucepan
- Stove
- Wooden spoon
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Mixing bowl
- Airtight container
Ingredients
- 125g unsalted butter
- 200g dark muscovado (or brown) sugar
- 150ml dry cider
- 125g sultanas
- 125g dried figs, finely chopped
- 200g tub glacé cherries, quartered
- 125g raisins
- 125g currants
- 100g cut mixed peel
- 1 heaped tsp ground cinnamon
- 1 heaped tsp ground mixed spice
- 1⁄4 tsp ground ginger
- ½ whole nutmeg, finely grated
- 1 large Bramley apple or 2 small (about 350g), cored and coarsely grated
- zest and juice of 1 lemon
- 100ml brandy (or Calvados)
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