Christmas Mince Meat

Traditional Christmas filling slow cooked to absorb all that brandy and create a juicy mix.

It is coming up to that time of year and the earlier you make you mince meat the more time you give it create that delicious sweet festive flavour. Cooking in the slow cooker gives the dried fruits time to stew creating a soft and sweet mix.

The mixture should be stored for at least two weeks before using but can last up to 6 months. Make sure to put into sterilised jars this can be done by:

1. Heat oven to 140C/120C fan/gas 1.

2. Wash the jars in hot, soapy water and rinse but do not dry

3. Place the jars on a baking tray and put them in the oven for 15 mins

4. Put the mince meat in the jars whilst the mince meat and jars are hot

5. Pat down the mincemeat and fill almost to the top (leave a half centimetre gap)

6. Put the lid in and store in a dry, cook place

Christmas Mince Meat

Makes 3x500ml

Ingredients

• 750g mixture of currents, raisins, sultanas and mixed peel

• 150g dried apricots, chopped

• 200ml brandy

• Zest and juice from 1 large lemon and 1 large orange

• 175g suet

• 200g soft brown sugar

• 2tsp cinnamon

• 1/2tsp nutmeg

Directions

1. Put the dried fruit mix and dried apricot into a large bowl, add the brandy, citrus zests and juices. Stir well and then cover and leave for 24 hours

2. Tip fruit mixture into slow cooker and add the rest of the ingredients and stir well

3. Cook for 6 hours on low or 3 hours on high, stirring occasionally

4. Pack whilst hot into sterilised jars (see note above about how to sterilise)