GRANNIE ANNIE’S FRUIT MINCEMEAT

PREP TIME 15 MINS + SOAKING OVERNIGHT MAKES APPROX 1.3KG (2-3 JAM JARS)

INGREDIENTS

● 225g currants ● 225g raisins, chopped ● 110g sultanas ● 110g chopped mixed peel ● 225g peeled and grated baking apple

● 225g demerara sugar ● ¼ tsp grated nutmeg ● ½ tsp mixed spice ● ½ tsp ground ginger ● 225g suet or vegetable suet* ● 2 tsp sherry (or alcohol of your choice) ● 1 lemon, rind and juice

METHOD

1 Mix all of the ingredients together in a large bowl, cover and leave to stand overnight.

2 The next day, sterilise 3 glass jam jars by placing open in a low-heated oven for 15 minutes or half-fill the jars with water and boil for 5 minutes in a microwave. Pour off the water and drain on a clean tea towel or kitchen roll.

3 Stir the mixture thoroughly before packing it tightly into the sterilised jars. Seal the jars with a tight-fitting lid or use jam pot covers. The mincemeat is best left for 3 weeks before using to let the flavours combine. Each jar will make around 12 mince pies.