Traditional Mincemeat
This is an adaptation from an old family traditional mincemeat recipe which was passed down through the family of British food blogger and author Karen Burns-Bo
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Cooking tools:
- Kitchen scale
- Microplane
- Citrus press
- Mason jar
- Chef's knife
- Cutting board
- Measuring cup
- Saucepan
- Stove
- Wooden spoon
Ingredients
- 3/4 pint (450ml) of cider
- 1 lb (450g) soft dark brown sugar
- 1 lb (450g) cooking apples, cored & chopped (peel can be left on)
- 1 tsp ground mixed spice
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1 pinch ground cloves
- 12 oz (350g) currants
- 12 oz (350g) raisins
- 8 oz (225g) sultanas
- 4 oz (110g) glacé cherries, finely chopped
- 4 oz (110g) candied peel
- 4 oz (110g) almonds, finely chopped
- 1 orange, juice and zest of
- 1 lemon, juice and zest of
- 1/4 pint (150ml) brandy or 1/4 pint (150ml) rum
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