Mincemeat - enough to fill five 400ml jars
Ingredients
- 200g raisins
- 200g sultanas
- 200g currants
- 200g wheat free mixed peel
- 2 cooking apples, peeled and chopped finely
- 200g suet
- 200g Demerara sugar
- 1 lemon, zest and juice
- 1 orange, zest and juice
- 1 tsp ground ginger
- 2 tsp mixed spice
- pinch salt
- 25ml rum
- 25ml brandy
Need some advice on ingredients see -
The wheat, gluten and lactose free store cupboard
Method
Mix all the ingredients in a large bowl. Cover and leave overnight for the flavours to develop.
Clean five glass jars in hot soapy water and dry with a clean towel.
Place the jars in a moderate oven (160°c / 325°f / gas mark 3) for five minutes to ensure they are sterilised.
Fill the jars with the mincemeat while still hot.
Cover with a plastic coated lid. The fruit can corrode a metal lid.
Use within three months.
Gem's hints and tips
You can buy fresh beef suet from your local butcher, chop up or blitz in a food processor before using. It can be stored in a freezer for up to 6 months.
Community Foods make gluten free vegetable suet. If you can’t get this substitute with 200ml sunflower oil.
Use to fill mince pies - see sweet pastry recipe. Replace the jam with mincemeat in a Bakewell Tart or in shortbread.
Why not try…
Mix with apple or pear to make a gorgeous fruit crumble or decorate the jars and give as presents. There is nothing better than homemade mince pies at Christmas.
This mincemeat is also suitable for vegetarians and vegans if made with vegetable suet or sunflower oil, vegan brandy and rum.
