My Mum's recipe from Lancashire, UK. I have taken over the yearly family tradition for making mincemeat. You will want to make this early- to mid-November to allow it to ferment and the flavors to mingle in time for Christmas.
Ingredients
- 1 pound suet
- 1 pound brown sugar
- 1 pound sultana raisins
- 1 pound dark raisins
- 1 pound dried currants
- 4 ounces candied mixed fruit peel
- 4 ounces chopped almonds
- 0.25 cups ground allspice
- 3 tablespoons ground nutmeg
- 1 tablespoon salt
- 3 pounds apples , grated
Instructions
-
1
Melt suet in a saucepan over medium-low heat; strain liquid through a fine-mesh strainer into a bowl and discard solids. Refrigerate liquid until again solid.
-
2
Grate solid suet, measure 12 ounces of grated suet into a bowl, and set aside.
-
3
Stir brown sugar, sultana raisins, dark raisins, currants, fruit peel, almonds, allspice, nutmeg, and salt together in a large bowl; add grated suet and stir. Fold grated apple through the mixture.
-
4
Cover bowl loosely with aluminum foil and allow it to sit at room temperature, stirring once daily, until fermented, 3 to 5 days. Refrigerate until needed.
Nutrition Facts
Per serving
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