Traditional Mincemeat

Ingredients

• 7 pounds Currants, picked and cleaned (Well picked and cleaned)
• 0.5 pound Beef suet, finely chopped (Finely chopped)
• 0.5 pound Lean sirloin of beef, minced raw (Lean cut, minced raw)
• 0.5 pound Citron peel, cut small (Cut into small pieces)
• 0.5 pound Lemon peel, cut small (Cut into small pieces)
• 0.5 pound Orange peel, cut small (Cut into small pieces)
• 2 pounds Fine moist sugar (Fine moist sugar)
• 1 ounce Mixed spice (Traditional mixed spice blend)
• 4 lemons Lemon rinds, grated (Grated rinds only)
• 4 oranges Orange rinds, grated (Grated rinds only)
• 0.5 bottle Brandy (Standard 750ml bottle)
• 0.5 bottle White wine (Standard 750ml bottle)
• 4 lemons Lemon juice, freshly squeezed (From the same 4 lemons used for rinds)
• 4 oranges Orange juice, freshly squeezed (From the same 4 oranges used for rinds)

Instructions

1. 1Grate the rinds from 4 lemons and 4 oranges, being careful to avoid the white pith. Then juice all the lemons and oranges, straining out any seeds. Set aside.
2. 2Pick through and clean the currants thoroughly. Finely chop the beef suet. Mince the lean sirloin beef raw. Cut the citron, lemon peel, and orange peel into small pieces.
3. 3In a deep pan, combine the cleaned currants, chopped suet, minced beef, citron, lemon peel, orange peel, sugar, mixed spice, and the grated lemon and orange rinds. Mix everything together thoroughly with your hands or a large spoon until well combined.
4. 4In a separate bowl, mix together the brandy, white wine, and the freshly squeezed lemon and orange juice until well combined.
5. 5Pour half of the brandy, wine, and juice mixture over the dry ingredients in the deep pan. Press down tightly with your hand to compact the mixture and ensure the liquid is evenly distributed.
6. 6Pour the remaining half of the liquid mixture over the mincemeat. Press down firmly again with your hand to compact. Cover the pan tightly with a lid or several layers of parchment paper tied securely.
7. 7Store the covered mincemeat in a cool, dark place. Allow it to mature for at least 1 month, or ideally make it one year to use the next. Check occasionally to ensure it remains moist; if it appears dry, add a little more brandy.