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:
Heat oven to 140C/120C fan/gas 1.
Wash the jars in hot, soapy water and rinse but do not dry
Place the jars on a baking tray and put them in the oven for 15 mins
Put the mince meat in the jars whilst the mince meat and jars are hot
Pat down the mincemeat and fill almost to the top (leave a half centimetre gap)
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
120ml brandy
Zest and juice from 1 lemon and 1 orange
175g suet
200g soft brown sugar
2tsp cinnamon
1/2tsp nutmeg
Directions
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
Tip fruit mixture into slow cooker and add the rest of the ingredients and stir well
Cook for 8 hours
Pack whilst hot into sterilised jars (see note above about how to sterilise)
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