A traditional and flavorful filling for a classic mincemeat pie, perfect for the holiday season.
Preparation time
30min
Ingredients
10 Servings
- 2 apples
- 250 ml brandy
- 500 g brown sugar
- 1 tsp cinnamon
- 500 g currants
- 1 tbsp lemon juice
- 1 tbsp lemon zest
- 250 g mixed peel
- 2 tsp mixed spice
- 1 tsp nutmeg
- 500 g raisins
- 250 g suet
- 500 g sultanas
Directions
Step 1
In a large bowl, combine the raisins, sultanas, currants, mixed peel, brown sugar, suet, and chopped apples.
Step 2
Add the lemon zest, lemon juice, brandy, mixed spice, cinnamon, and nutmeg to the bowl.
Step 3
Mix all the ingredients together thoroughly until well combined.
Step 4
Cover the bowl and leave the mixture to stand for at least 24 hours, allowing the flavors to meld.
Step 5
After 24 hours, transfer the mixture to sterilized jars and seal tightly.
Step 6
Store in a cool, dark place until ready to use. The mincemeat filling can be stored for up to 6 months.