This mincemeat recipe contains shredded suet and plenty of spice. It's one of the more traditional mincemeat recipes, but you can change it according to what you have in the cupboard and who you're making the mince pies for.
- 250g currants
- 250g dark muscovado sugar
- 300g mixed raisins and sultanas
- 125g eating apple, cored and cubed
- 125g shredded suet
- 85g chopped mixed peel
- 85g toasted flaked almonds
- 75ml whisky
- Zest and juice of one orange
- 1 tsp. grated nutmeg
- 1 tsp. allspice
- 1 tsp. cinnamon
Chop the dried fruit to ensure that everything is of a similar size.
Mix together the dried fruit, suet, apple, peel, almonds, sugar, whisky, orange zest and juice, nutmeg, allspice and cinnamon.
Spoon the mixture into sterilised jars. Make ahead of time in November ready for eating in December.
Stir once or twice during the maturation period.