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Traditional Mincemeat
Traditional Mincemeat is a traditional British recipe for a classic blends of fresh and dried fruit with suet, nuts, rum, citrus zest, port wine and spices that is typically used as a filling for pies and tarts, particularly Christmas mince-pies. The full recipe is presented here and I hope you enjoy this classic British version of: Traditional Mincemeat.
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Makes:
3 jars
Rating: 
Tags : Spice RecipesBritish Recipes
This is my own version of the traditional mincemeat, the one I make for filling mince pies. It uses eggs instad of the more typical suet. But, as a result it will not keep or mature and you need to use it on the day it's made.
Ingredients:
4 eggs
235g currants
235g sultanas
235g raisins
120g dark soft brown sugar
175g cooking apples — peeled and finely chopped
120g mixed
candied peel
120g grated suet
50g walnuts, coarsely chopped
50g pecan nuts, finely chopped
115ml dark rum (or brandy or whisky)
finely-grated
rind of one orange
finely-grated
rind of one lemon
juice of one lemon
1–2 tsp mixed spice
pinch of freshly-ground
nutmeg
50ml good port
Method:
Making this is simplicity itself. Add the fruit and spices to a large bowl. Mix together then beat the eggs and add to the fruit. Mow add the remaining ingredients and mix thoroughly to combine. Don't skimp on the alcohol as it's important for the recipe. Use this immediately, as it will not keep.
However, if you would like to make a mincemeat that will keep, omit the eggs and add 200ml additional brandy. The resultant mincemeat will keep for several months in jars and is best matured for at least 3 weeks before use. Add 1 whole egg to a jar of mincemeat before use.
Find more Christmas Recipes Here
