Suet-less Mincemeat II is a traditional British recipe for a method of preparing that classic spiced Christmas fruit, nut and brandy pie filling, mincemeat that contains no suet in the base recipe. The full recipe is presented here and I hope you enjoy this classic British version of: Suet-less Mincemeat II.
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The recipe here is for a classic mincemeat made without suet that is typically used within a few weeks of preparation. Though, if stored in the refrigerator it will keep for up to 1 month.
Ingredients:
360g apples, chopped
360g raisins, chopped
180g currants
90g butter
180g brown sugar
2 tsp ground cinnamon
1 tsp ground cloves
1 tsp freshly-grated nutmeg
1 tsp ground mace
70ml boiled cider
2 tbsp honey
finely-grated zest of 1 lemon
juice of 1 lemon
brandy or rum to moisten (about 40ml)
Method:
Combine all the ingredients in a saucepan, bring to a simmer and cook for about 35 minutes. Allow the mincemeat to cool very slightly then pour into clean, sterilized jars that have been warmed in a cool oven. Seal, label and store in a cool place until needed.
If you do not want a very sweet mincemeat then omit the honey.
