Mincemeat Recipe

Mincemeat

Next time trying a mixture of different apples, but cook them together. Brandy and lemon juice can still be added before using.

Makes just over 4lbs. (1.8kg)

All quantities by weight

	14oz		Orange juice
	1 1/2lb		Apples that will pulp
	8oz		Firm apples, e.g. Granny Smiths
	8oz	225g	Currants, dried
	4oz	115g	Golden raisins (sultanas)
	4oz	115g	Black raisins
	3oz	85g	Candied mixed citrus peel
	6oz		Dark brown sugar
	1¼ oz		Slivered almonds, coarsely chopped
	2oz		Vegetable oil
	3t		Mixed spice
	1t		Orange / lemon oil
2nd stage, per 8oz
	1T		Brandy
	1T		Lemon juice

2010/12/12 used 16oz OJ, used only black raisins. Try even more currants next time.
The idea is to use apples that will pulp up for the main part, or perhaps liquidise them.
The smaller quantities of apples should remain firm under cooking. They should be chopped into pieces a little larger than long-grain rice.
6oz OJ, add pulpable apple and spices. Cook and mash.
Add fruit, peel, almonds, citrus oil. Cook down for a while.
Heat 8oz OJ with sugar to dissolve, add to main mixture, and simmer very gently until absorbed.
Add firm apples.
Add oil. Heat for 30mins, stirring.
Store in jars.
Before using, stir in some brandy and lemon juice into each jar.