Quick-to-mix mincemeat

autumn dried fruit fruit how to make mincemeat how to make sweet mincemeat mince meat mince pie filling mince pies put them through the hot cycle of a dishwasher. if you are using jars with rubber seals remove the seals and cover in just-boiled water.rinse then place on a baking tray and put in a low oven for 10 mins or until completely dry. alternatively wash jars and lids in hot soapy water

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Makes 5 x 450g/1lb jars

Source

Ingredients

2 large Bramley apples , peeled, cored and finely chopped to give 450g/1lb

450g currants

450g sultanas

450g raisins

200g pot mixed candied peel

zest and juice of 1 orange

zest and juice of 1 lemon

450g dark muscovado sugar

1 ½ tsp ground mixed spice

100ml Armagnac or brandy , plus more if needed

200g pack beef or vegetable suet

Method

Put everything except the suet into a large mixing bowl and mix well using your hands. Leave for at least 2 hrs, or overnight if you can. Add the suet, mix again, then spoon into sterilised jars (see tip, bottom left) while they are still warm. Will keep for up to 1 year in a cool, dark place. If the mincemeat starts to look dry as it matures, add a little more brandy.

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