british christmas mincemeat

★★★★★ 1
a recipe by
JoSele Swopes
DELTA, CO

The way we have always made ours was with Venison. But the British use the Suet in this recipe and it is aged so you will make it ahead of time with the Brandy, that way it has plenty of time to age with the fruit. Plus you can give jars of it away as gifts too. You can also can it for next year. I use Grand Marnier. Christmas and British food means mince pies filled with delicious home made mincemeat. Christmas mincemeat is not, as the name suggests, meat, if you look at the Christmas mincemeat recipe you will see it is sugar, fruits both fresh and dried, Brand and suet.

★★★★★ 1
serves 3-1 lb Jars
prep time 20 Min
cook time 2 Hr 50 Min
method Bake

Ingredients For british christmas mincemeat

  • 6 oz
    raisins
  • 4 oz
    golden raisins
  • 10 oz
    currants
  • 4 oz
    candied peel (mixed) finely chopped
  • 6 oz
    suet shredded (beef, vinison, or vegetarian))
  • 1/2 lb
    dark brown sugar
  • 2 tsp
    allspice, ground
  • 1/2 tsp
    freshly grated nutmeg
  • lemon zest, grated (from 1 lemon)
  • juice from 1 lemon
  • orange zest, grated (from 1 orange)
  • juice from 1 orange
  • 1
    gala apple finely chopped/peel on
  • 4 Tbsp
    grand marnier
  • 1 pinch
    ginger
  • 1 pinch
    chili powder
  • paraffin

How To Make british christmas mincemeat

  • 1
    In a large bowl combine all the ingredients except the grand marnier. Stir really well making sure all the ingredients are evenly distributed. Cover with a clean tea towel and leave overnight.
  • 2
    Next day, heat the oven to 225°F. Remove the tea towel and cover the bowl with foil and place in the warmed oven for 2 1/2 hrs. The suet will have melted but don't worry, this is how it should be as the fat is what will help to preserve the mincemeat. Stir well and leave to one side to cool, stirring from time to time.
  • 3
    Once cool stir the mincemeat again, add the grand marnier and stir again.
  • 4
    Fill sterilised jars with the cold mincemeat, cover with a wax disc/wax(paraffin) and a lid. The mincemeat will keep up to one year in a cool, dark place.
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