Method
Peel, core, and chop the apples (dice eating apples neatly, if using) and place them in a large bowl. Add everything except the alcohol and mix well. Cover and leave overnight.
Preheat the oven to 140°C/Gas 1. Transfer the mincemeat to a large roasting dish, cover with foil, and bake for 2 hours, stirring once halfway.
Let it cool completely, stirring regularly to blend the suet. Meanwhile, sterilise your jars—wash in hot, soapy water, rinse well, then dry in a low oven (120°C/Gas ½) for 20 minutes.
Once the mincemeat is cold, stir in the alcohol, spoon into the jars, seal, and store in a cool, dry place for up to 2 months.
Ingredients
- 500g cooking apples (or use half cooking apples, half eating apples)
- 200g dried cherries (or dried cranberries)
- 350g raisins
- 200g currants
- Finely grated zest and juice of 2 oranges
- Finely grated zest and juice of 2 lemons
- 1 tablespoon ground mixed spice
- 150g vegetarian suet
- 300g light muscovado sugar
- 100g walnuts, roughly chopped
- 100ml brandy, rum, Calvados or cider brandy
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