Mincemeat

Name: Mincemeat
Cuisine: British
Ingredients: 100 ml dry sherry; 200 ml brandy; 150 g shredded suet; Grated rind and juice of 1 orange and 1 lemon; 250 g each of currants, raisins and sultanas; 500 g cooking apples, peeled and cored; 1 tsp grated nutmeg; 1 tsp ground mixed spice; 250 g soft brown sugar; 1 tsp ground cinnamon; 100 g candied citron and orange peel; 100 g blanched almonds

Preparation info

Difficulty
Easy

Appears in

Le Cordon Bleu Dessert Techniques

By Le Cordon Bleu

Published 1999

About

Ingredients

100 g candied citron and orange peel
100 g blanched almonds
250

Europe
United Kingdom
Dessert
Gluten-free
Mediterranean

Method

Chop the citron and orange peel, the almonds, currants, raisins, sultanas and apples. Mix with the orange and lemon rind and juice in a large bowl. Stir in the sugar, spices and alcohol. Leave to macerate for 2-3 days, stirring occasionally.

Stir in the suet. Spoon into pots, pressing down well. Seal, label and store in a cool place. Makes approximately 2.5 kg.