Cider Mincemeat

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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

  • 12 oz/300g cooking apples
  • 12 oz/350g stoned raisins
  • 6 oz/150g currants
  • 6 oz/150g soft brown sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon ground nutmeg
  • 3fl.oz/75 ml dry cider
  • 1 lemon
  • 3 oz/75g butter
  • 1 tablespoon brandy

Method

Peel and core the apples. Chop them in small pieces and put them into a pan. Use large raisins and cut out the stones. Put into the pan with the apples, currants, sugar, spices, cider, grated rind and lemon juice, and butter. Simmer for 30 minutes, stirring well. Remove from the heat and stir in the brandy. Pack into jars and cover when cold. This is a short-keeping mincemeat which is best used within two weeks, but it can be kept longer in the refrigerator if necessary.

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