Christmas Fruit Mincemeat

Did you know mince pies (the Christmas kind) originally had a meat filling, which is where the name pie comes from? We’re partial to the modern version, with its sweet and slightly spicy fruit mince.

Prep time: 45 minutes

Cook time: 3 hours - overnight

Serving: fills six 350ml jam jars

Ingredients

• 1kg of mixed dried fruit (raisins, currants, mixed peel, dried berries, figs, apricots – choose your faves & chop large fruit)
• 1 cup slivered almonds, chopped
• 100ml brandy
• 1 cup (225gm) suet shredded
• 1 ¾ cup (350gm) brown sugar
• 3 Granny Smiths, grated or finely chopped
• Zest & juice of 2 oranges
• Zest & juice of 2 lemons
• 1tsp each ground nutmeg, allspice, cinnamon & ginger
• ½ tsp ground cloves

Method

1. Combine all ingredients in an oven proof mixing bowl, leaving out the brandy (or your preferred substitute) and stir thoroughly.
2. Cover the bowl with a clean tea towel and pop in a cool, dark spot for at least 3 hours, preferably overnight.
3. When you're done macerating, preheat the oven to 120 °C, cover the bowl with foil and cook for 2 1/2 hours, or until the suet has completely melted and the fruit is plump. Don't worry if it's runny, it's going to be fine.
4. Set it aside until it is completely cooled, stirring occasionally, then stir in the brandy (or rum, apple juice, stout etc).
5. Divide the mixture evenly between 6 sterilised jars, seal and label.
6. Store in a cool, dark cupboard or the fridge (depending on the climate where you are!).

Note:

Sterilise containers by washing jars and lids thoroughly, putting them on a tray and placing them in a preheated oven at 180°C for 5-10 minutes. Or place them in a large pan of boiling water for 5-10 minutes, remove with tongs and set on a clean surface until cool and fully dry.