Introduction: Sweet Mince (or Christmas Mincemeat)
Sweet Mince or Mincemeat
This recipe makes about 2.5KG or enough for 5 dozen deep mince pies
This makes an absolutely delicious mincemeat far superior to anything you can find in the shops
If you have a nut allergy then leave out the nuts
You could always leave out the alcohol - but you don't want to do that DO YOU?
It takes at least a couple of months to mature but will keep for years (we are just finishing our 2013 batch in 2016)
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Step 1: Ingredients
1KG Mixed fruit and peel
100g Chopped Prunes
100g Chopped Dates
100g Chopped Dried Figs
450g Granny Smith Apples peeled, cored and grated
350g Dark Brown Sugar (Muscovado)
Grated Rind and juice of 3 Lemons and 3 Oranges
200g Chopped Mixed Nuts
1 tablespoon Mixed Spice
1 Teaspoon Ground Nutmeg
1 Teaspoon Ground Cinnamon
1/2 Teaspoon Ground Cloves
200g Shredded Suet
Step 2: Method
Mix all the ingredients except the Cointreau and use only 150ml of the Cognac in a bowl and leave overnight to soak
Step 3: Cooking
Cover with foil and put in a preheated oven at 110C for 3 hours
Yes 3 hours!!
Allow to cool then add remaining Cognac and Cointreau.
Step 4: Bottle
Spoon into sterilized preserving jars.
Allow to mature in a cool dark place for a minimum of 2 months, the longer the better.
Some of the Suet will settle out but will be absorbed when cooking
Your entire house will smell like Christmas!