Christmas Is Acoming - Joan Bray
In the festive mood here is Joan's recipe for
mincemeat which yields approximately 2 1/2 to 3 lbs.:-
1/2 lb ( 225 g ) fresh cranberries
4ozs ( 110g ) Bramley apples , cored
and chopped small (no need to peel)
4ozs (110g) shredded suet (I use vegetarian)
6ozs (175g) raisins
4ozs (110g) sultanas
4ozs (110g) currants
4ozs (110g) candied peel - finely chopped
6ozs (175g) soft dark brown sugar
Grated zest and juice of an orange and a lemon
1oz (25g) ground
almonds
2 teaspoons of ground mixed spice
1/4 teaspoon ground cinnamon
A good grinding of fresh nutmeg
3 tablespoons of brandy
Combine all the above ingredients , except the
brandy, in a large ceramic bowl mixing together very
thoroughly. Then cover the bowl with a clean tea cloth and
leave in a cool place overnight or for 12 hours to allow the
flavours to develop.
Then preheat the oven to mark 1/2 , 225f
(120c), cover the bowl loosely with foil and place in the
oven for 3 hours. Remove the bowl from the oven - don;t worry
about the appearance of fat - that's how it is supposed to
look. As it cools, stir it occasionally so that everything
gets a coating of melted suet and when it is quite cold ,
stir in the brandy.
Pack in sterilised jars and cover with waxed
discs and seal. It will keep but is best eaten within a year.
