Rich Fruit Mincemeat

Preparation info

    • Difficulty

      Easy

Appears in

The Complete Book of Home Preserving

The Complete Book of Home Preserving

By Mary Norwak

Published 1978

  • About

Ingredients

  • 2lb/1 kg cooking apples
  • 12 oz/350

Method

Peel and core the apples. Put them through the coarse screen of the mincer with the suet, dried fruit and peel. Sir in the grated rind and juice of the lemon with the other ingredients. Leave in a cold place for 12 hours. Stir well and leave for another 12 hours. Pack into clean cold jars and cover at once. This mincemeat will improve if kept for 6 weeks before use.