SPECIAL MINCEMEAT (Mary Berry)
I prefer the flavour of butter to suet in mincemeat – which makes it suitable for vegetarians – but use suet if you wish. The butter makes the mincemeat look slightly cloudy in the jar but this disappears once the mincemeat is cooked in mince pies, etc.
Ingredients
- 175 g currants
- 175 g raisins
- 175 g sultanas
- 175 g dried cranberries
- 100 g mixed peel
- 1 small cooking apple peeled, cored and finely chopped
- 125 g butter cut into cubes
- 50 g whole blanched almonds roughly chopped
- 225 g light muscovado sugar
- ½ tsp ground cinnamon
- 1 tsp mixed spice
- finely grated rind and juice of 1 lemon
- 200 ml brandy rum or sherry
Instructions
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Measure all of the ingredients except the alcohol into a large pan. Heat gently, allowing the butter to melt, then simmer very gently, stirring occasionally, for about 10 minutes.
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Allow the mixture to cool completely then stir in the brandy, rum or sherry.
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Spoon the mincemeat into sterilised jam jars, seal tightly, label and store in a cool place.
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