Jars of mince­meat

Landscape (UK) - - In the Kitchen -

Makes ap­prox­i­mately 1.7kg

450g Bram­ley ap­ples, cored 2 tbsp mixed spice 1 cin­na­mon stick ¼ nut­meg, grated 250g shred­ded suet 200g cut mixed peel

700g sul­tanas and raisins 50g flaked al­monds 230g dark brown soft sugar zest of 2 or­anges zest of 2 lemons 4 tbsp brandy pinch of sea salt

Grate the Bram­ley ap­ples into a large saucepan. Add the mixed spice, cin­na­mon stick, nut­meg, suet, peel, salt, sul­tanas and raisins, al­monds and sugar, stir­ring af­ter each ad­di­tion. Add the orange and le­mon zest, and stir thor­oughly. Sim­mer on a low heat, mix­ing oc­ca­sion­ally, then press­ing down to flat­ten, for 10-15 mins un­til thick and glossy, and the liq­uid cov­ers the mix­ture. Mix in the brandy. Ster­ilise five clean 340g jars by fill­ing them halfway with just-boiled wa­ter. Leave them to stand for 5 mins. To ster­ilise the lids, im­merse them in a bowl of just-boiled wa­ter for 5 mins. Care­fully pour the wa­ter away, us­ing oven gloves to hold the hot con­tain­ers. Al­low jars and lids to air dry thor­oughly. Fill the ster­ilised jars with the mince­meat and fix the lids on straight­away. Leave to cool, then store in a cool, dark place for 6 weeks or un­til needed.

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