Christmas Mincemeat - Without the Meat!

“A classic from Mrs Beeton's. This is the more usual recipe found in the UK. Because I prefer it, I leave out the suet - which makes it vegetarian - and add more brandy if it is too dry.”
READY IN:
48hrs
YIELD:
1 7/8 kg
UNITS:
US

Ingredients Nutrition

Directions

  1. Mince of chop finely the peel, raisins and ginger.
  2. Peel, core and grate the apples.
  3. Combine all the ingredients thoroughly in a large basin.
  4. Leave, covered for 2 days in a cool place, stirring occasionally.
  5. This prevents fermentation later.
  6. Pot, cover and label.
  7. Store in a cool dry place.

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