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Mum's Mincemeat

5

0 min

Mum's Mincemeat

Mum's Mincemeat Photo 1

Time

0 min

Serving

50 persons

Calories

226

Rating

5.00★ (2)

Cuisine

European
Author: Victoria Buriak
My Mum's recipe from Lancashire, UK. I have taken over the yearly family tradition for making mincemeat. You will want to make this early- to mid-November to allow it to ferment and the flavors to mingle in time for Christmas.

Ingredients

  • suet: 1 pound
  • brown sugar: 1 pound
  • sultana raisins: 1 pound
  • dark raisins: 1 pound
  • currants: 1 pound (dried)
  • ounces candied mixed fruit peel: 4 piece
  • ounces chopped almonds: 4 piece
  • ground allspice: 0.25 cup
  • ground nutmeg: 3 Tbsp
  • salt: 1 Tbsp
  • apples: 3 pound (grated)

Metric Conversion

Stages of cooking

Mum's Mincemeat Photo 21
Mum's Mincemeat Photo 32
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  1. Melt suet in a saucepan over medium-low heat; strain liquid through a fine-mesh strainer into a bowl and discard solids. Refrigerate liquid until again solid.
    Mum's Mincemeat Photo 2
  2. Grate solid suet, measure 12 ounces of grated suet into a bowl, and set aside.
    Mum's Mincemeat Photo 3
  3. Stir brown sugar, sultana raisins, dark raisins, currants, fruit peel, almonds, allspice, nutmeg, and salt together in a large bowl; add grated suet and stir. Fold grated apple through the mixture.
    Mum's Mincemeat Photo 4
  4. Cover bowl loosely with aluminum foil and allow it to sit at room temperature, stirring once daily, until fermented, 3 to 5 days. Refrigerate until needed.
    Mum's Mincemeat Photo 5

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