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- 375g/13oz mixed dried fruit with peel
- 3 tbsp brandy (optional)
- 150g/5½oz frozen unsalted butter, grated
- 125g/4½oz dark brown sugar
- 1 tsp ground mixed spice
- 1 Bramley apple, peeled, grated, core discarded
- 1 orange, juice and zest
- 1 lemon, juice and zest
Combine all of the ingredients for the mincemeat in a large bowl and mix thoroughly.
Cover with a clean tea towel and leave for 24 hours. It is ready to use immediately.
To store it for later, sterilise two jars. You can run them through the dishwasher.
Alternatively wash the jars in hot, soapy water, rinse thoroughly, then put them on a baking tray.
Dry them in an oven at 110C/100C Fan/Gas ¼ for 15 minutes.
To sterilise the lids, put them in a small saucepan of boiling water and boil for 10 minutes.
Keep the mincemeat in a cool dry place, or in the fridge until ready to use.
Banner and Image Credit: BBC