HOMEMADE MINCEMEAT

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Homemade Mincemeat image

Use for Christmas mince pies but also great added to apple pie fillings. Baking it in the oven prevents it from fermenting and gives it a longer shelf life. So far I have kept it for up to 6 months. This is a Delia Smith recipe and I have been using this recipe for a good 20 years now. Also a good gift since it is better then any bought mincemeat!

Provided by PetsRus

Categories     Pie

Time 15h

Yield 6 lb

Number Of Ingredients 14

1 lb cooking apple, peeled cored and finely chopped
8 ounces shredded suet
12 ounces raisins
8 ounces sultanas
8 ounces currants
8 ounces mixed peel, finely chopped
12 ounces soft dark brown sugar
2 oranges, juice and zest of
2 lemons, juice and zest of
2 ounces almonds, cut into slivers
4 teaspoons mixed spice or 4 teaspoons pumpkin pie spice
1/2 teaspoon ground cinnamon
1 teaspoon grated nutmeg
6 tablespoons brandy

Steps:

  • Mix all the ingredients, except the brandy, in a large ovenproof glass or ceramic bowl.
  • Cover with a cloth and leave for 12 hours.
  • Preheat the oven to 225 degrees F.
  • Place the bowl in the oven and leave it there for 3 hours.
  • Remove and let the mincemeat cool.
  • Now stir in the brandy and spoon into clean jars.
  • Cover with waxed discs, seal and label.

Nutrition Facts : Calories 1139.2, Fat 44, SaturatedFat 21.6, Cholesterol 27.2, Sodium 75.4, Carbohydrate 183.8, Fiber 12, Sugar 147.2, Protein 8.5

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