Mincemeat (2): Difference between revisions
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The [[Mincemeat|mincemeat]] is based on an old Yorkshire recipe | The [[Mincemeat|mincemeat]] is based on an old Yorkshire recipe | ||
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Latest revision as of 08:13, 17 April 2024
This recipe requires preparation in advance!
The mincemeat is based on an old Yorkshire recipe
| Mincemeat (2) | |
|---|---|
 |
| Servings: | Servings: 50 - Fills a 2kg jar |
| Calories per serving: | 65 |
| Ready in: | 10 minutes |
| Prep. time: | 10 minutes |
| Cook time: | None |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 22nd October 2012 |
|
Best recipe reviewI just love old recipes 5/5 They are the best by far! |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 250g raisins
- 60g sultanas
- 120g currants
- 60g mixed peel
- 120g Muscovado sugar
- 120g beef or vegetarian suet
- ½ teaspoon each ground cloves and cinnamon
- ¼ teaspoon ground ginger
- ¼ nutmeg, fresh grated
- 120g thick cut orange marmalade
- Zest and juice of ½ a lime
- 125ml brandy
- 250g cooking apples, peeled, cored and chopped
Method
- At least 2 weeks before required, mix all of the ingredients together. Keep in an airtight jar.
Chef's notes
I used Bramley apples and Wilkins of Tiptree 'Tawny' Orange Thick Cut marmalade.
Peeling ginger
There is no need to peel ginger. As a result of attending a Thai cookery demo, we have learnt that peeling ginger is unnecessary unless for aesthetic purposes as the skin is high in fibre and full of flavour. However, do remove any bits that have become tough or woody.
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