Mincemeat in the making
And some left over for more mincepies!
Ingredients for the mincemeat
4oz Vegetarian Suet
8 oz Large calafornian raisins
8 oz royal gala apples chopped very small with skin on
2 oz dark brown suar
6 oz white sugar
zest and juice of 1 lemon
zest and juice of one orange
1 oz flaked almonds
1 oz rough chopped hazelnuts
2 large teaspoons mixed spice
1/2 teaspoon cinnamon
1/2 teaspoon grated nutmeg
3 large dessert spoons of Congnac
Mix all the ingreidents together except for the Congnac, then cover with a clean muslin cloth and allow to infuse together for 12 hours or overnight. Do this in a mixing bowl that is oven proof.
Preheat the oven to 120 degrees celcius. Cover loosely with tin and pop into the warm oven for approx 3 hours. This will allow the suet to melt and coat the ingredients.
Allow the mix to cool, when it has cooled completely add your congac or you can use any alcohol you like such as brandy or sherry. Stir well.
You can either use this straight away to make your mince pies or it will store well for upto a year in steralised kilner jars.