MUM'S MINCEMEAT

Mum's Mincemeat image

My Mum's recipe from Lancashire, UK. I have taken over the yearly family tradition for making mincemeat. You will want to make this early- to mid-November to allow it to ferment and the flavors to mingle in time for Christmas.

Provided by Eve Cottom

Categories World Cuisine Recipes European UK and Ireland English

Time P3DT45m

Yield 50

Number Of Ingredients 11

Ingredients

1 pound suet
1 pound brown sugar
1 pound sultana raisins
1 pound dark raisins
1 pound dried currants
4 ounces candied mixed fruit peel
4 ounces chopped almonds
¼ cup ground allspice
3 tablespoons ground nutmeg
1 tablespoon salt
3 pounds apples, grated

Steps:

Melt suet in a saucepan over medium-low heat; strain liquid through a fine-mesh strainer into a bowl and discard solids. Refrigerate liquid until again solid.
Grate solid suet, measure 12 ounces of grated suet into a bowl, and set aside.
Stir brown sugar, sultana raisins, dark raisins, currants, fruit peel, almonds, allspice, nutmeg, and salt together in a large bowl; add grated suet and stir. Fold grated apple through the mixture.
Cover bowl loosely with aluminum foil and allow it to sit at room temperature, stirring once daily, until fermented, 3 to 5 days. Refrigerate until needed.

Nutrition Facts : Calories 225.9 calories, Carbohydrate 35.7 g, Cholesterol 6.2 mg, Fat 10.1 g, Fiber 2.8 g, Protein 1.6 g, SaturatedFat 5 g, Sodium 149.9 mg, Sugar 29 g