Adding brandy to homemade mincemeat for christmas. Store in the refrigerator or freeze until ready to use. Preheat oven to 400f degrees.
Mix All The Ingredients Together, Except For The Brandy.
It will keep in a cool, dark cupboard indefinitely, (i have kept it for up to 3 years), but i think it is best eaten within a year of making. You can also grate the apple, if that is easier for you. 1 cup (215g) packed light brown sugar.
The Fruit Is Then Simmered To Break Down The Fresh Fruit And Soften.
Heat the oven to 230 f/110 c/1/4 gas. All you need to do is place all the ingredients apart from the brandy or rum in a saucepan and let it simmer for around 30 minutes on a low heat until it looks like…mincemeat! Leave them there for 5 minutes, by which time they will be sterilised.
Leave In A Cool, Dark Cupboard For At Least A Fortnight, Or For Up To 6 Months.
You can sterilize jars in the microwave with a little water in them or you can steam them. Place the grated carrot and apple in a large mixing bowl then add the dried fruit and stir until well combined. Cut meat into cubes about 1 chunks.
Pack Down Well To Exclude Any Air Bubbles.
Wrap in wax paper and refrigerator overnight. Mincemeat is a traditional english treat that is usually used as filling for mince pies during christmas, but it tastes great mixed with vanilla ice cream, as well. Store in a cool place.
