Mincemeat from The Times Cookery Book by Katie Stewart
This mincemeat will keep for several months, but may need a little more moisture stirred into it before using. Clean and dry the fruit, then chop the raisins and sultanas roughly and add the curran...
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Cooking tools:
- Chef's knife
- Cutting board
- Grater
- Mixing bowl
- Spoon
Ingredients
- ½ level teaspoon grated nutmeg
- 1 level teaspoon ground cinnamon
- 1 lb (450 g) soft brown sugar
- 12 oz (350 g) shredded beef suet
- 1 lb (450 g) firm tart apples
- 6 oz (175 g) whole candied peel
- 4 oz (100 g) blanched almonds
- 1 lb (450 g) currants
- 1 lb (450 g) sultanas
- 1 lb (450 g) stoned or seedless raisins
- 2 liqueur glasses brandy, rum or sherry
- rind and juice of 1 lemon
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