Traditional Mincemeat
A rich, traditional mincemeat made with lemons, apples, dried fruits, suet, and brandy. Perfect for mince pies and Christmas baking. This recipe requires a two-week maturation period before use.
Ingredients
- 3 whole Large lemons (For rind, juice, and pulp)
- 3 whole Large apples (For baking)
- 1 pound Raisins, stoned (About 450g)
- 1 pound Currants (About 450g)
- 1 pound Suet, shredded (About 450g; can substitute with vegetable shortening or butter)
- 2 pounds Dark brown sugar (About 900g; 'moist sugar' refers to dark brown sugar)
- 1 pound Candied orange peel, sliced (About 450g)
- 1 ounce Candied citron, sliced (About 28g)
- 1 ounce Candied lemon peel, sliced (About 28g)
- 1 teacup Brandy (About 3/4 cup or 180ml)
- 2 tablespoons Orange marmalade
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Instructions
- 1Grate the rinds of the 3 lemons using a fine grater, being careful to avoid the white pith. Set the grated rind aside. Squeeze out all the juice from the lemons and strain it through a fine sieve to remove seeds and pulp. Reserve the juice.
- 2Place the squeezed lemon shells (the remainder after juicing) in a pot with enough water to cover them. Bring to a boil, then reduce heat and simmer until the lemons are tender enough to pierce easily with a fork, about 30-40 minutes.
- 3While the lemons are boiling, preheat oven to 375°F (190°C). Place the whole apples on a baking sheet and bake until completely soft, about 30-40 minutes. Remove from oven and let cool slightly.
- 4Once the lemon shells are tender, drain them and let cool slightly. Remove any remaining pith and seeds, then chop or pulp the softened lemon flesh very finely using a knife or food processor until it forms a smooth pulp.
- 5Once the apples are cool enough to handle, peel off and discard the skins. Cut the apples in half and remove the cores. Mash or chop the apple flesh into a smooth pulp.
- 6In a very large mixing bowl, combine the lemon pulp and apple pulp. Add the grated lemon rind and strained lemon juice. Then add the raisins, currants, suet, dark brown sugar, candied orange peel, candied citron, candied lemon peel, brandy, and orange marmalade. Mix everything thoroughly together, ensuring all ingredients are evenly distributed throughout the mixture.
- 7Transfer the mincemeat mixture into a clean stone jar or ceramic crock with a closely-fitting lid. Press down firmly to eliminate air pockets. Cover tightly and store in a cool, dark place for at least two weeks before using. This allows the flavors to mature and blend together. The mincemeat will keep for several months if stored properly.
