Mincemeat Filling
Hi
it took me a while to find this recipe so I hope that I'm not
too late, it's from the Delia Smith Cookbook which I scrounged from my daughter Janine,
here's the recipe.
Old Fashoined Mincemeat
This is enough to make 6lbs/2.75 Kgms of mincemeat
1lb / 450gms of cooking apples, peeled, cored and finely chopped
8oz / 225gms Shredded suet
12oz / 350gms Raisens
8oz / 225gms Sultanas
8oz / 225gms Currants
8oz / 225gms Whole mixed peel finely chopped
12oz / 350gms Soft brown sugar
The grated rind and the juice of 2 oranges and two lemons
2oz / 50gms Whole almonds cut into slivers
4 Teaspoons of mixed spice
1/2 Teaspoon of ground cinnamon
1/2 Nuteg grated
6 Tablespoons of brandy.
---------------------------------------------------------
Mix all the ingredients thoroughly except the brandy in a
large bowl and cover with a cloth and let stand for 12 hours.
To prevent fermentation, place mincemeat in a COOL oven, gas
mark 1/4 /220 degrees F/ 120 degrees C for 3hours. Allow the mixture to get quite
cold then stir in the brandy, spoon into clean, dry jars place waxed discs on the
top of the mixture in the jars and seal jars tightly.
-------------------------------------------------------------------------
Regards from
Source: