Mince meat with brandy and apples

11 Dec

250g raisins
250g currents
250g sultana
120g mixed peel
120g glazed cherries(chopped)
150g flaked almonds
1 lemon
1 orange
1 grapefruit (zest and juice)
50-75ml of brandy
2 tablespoon of marmalade
1kg soft dark brown sugar
3 cooking apples
2 teaspoon mixed spiced
2 teaspoon of ginger
1 teaspoon all spice
2 teaspoon cinnamon
1lb of vegetable suet

Method
Peel and slice the apples . Place in a pot with a little water and cook until soft and cool.
Place the dried fruit ,mixed peel, almonds and cherries in a bowl.
Zest and juice the orange, lemon and grapefruit, add it to your dried fruit.
Add the marmalade, spices, the cooked apple, brandy and mix well. Add suet, mix again and let sit over night. Then place in jars or a large air tight container . Leave for at least 2 weeks before using. If you can wait that long!

This will keep up to a year in a cool place

I will use this to make mince pies soon:)

Tip

if you can’t find vegetable suet you can freeze a block of vegan butter and grate it. This will also do.

You can also make extra and put in a nice glass jar and give it away as a Christmas gift. It is easy just dress it with some nice ribbon and retro cloth.

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