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Marguerite Patten's Mincemeat

A community recipe by julied

Not tested or verified by Nigella.com

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Introduction

Mincemeat

Ingredients

Serves: 0

Metric Cups

175 grams suet (beef or vegetable)
1⅗ kilograms mixed dried fruit (currants, raisins, sultanas, apricots and prunes, chopped finely)
225 grams glace cherries
1 large apple (eating apples - peeled, cored and grated)
100 grams blanched almonds (chopped)
450 grams soft dark brown sugar
1 teaspoon nutmeg
1 teaspoon cinnamon
1 lemon (grated rind and juice of)
1 orange (grated rind and juice of)
300 millilitres whiskey (or brandy or sherry)

6 ounces coarsely grated vegetable shortening (freeze overnight to make it easier to grate) (beef or vegetable)
3½ pounds mixed dried fruit (currants, raisins, sultanas, apricots and prunes, chopped finely)
8 ounces candied cherries
1 large apple (eating apples - peeled, cored and grated)
4 ounces skinned almonds (chopped)
16 ounces soft dark brown sugar
1 teaspoon nutmeg
1 teaspoon cinnamon
1 lemon (grated rind and juice of)
1 orange (grated rind and juice of)
10½ fluid ounces whiskey (or brandy or sherry)

Method

Marguerite Patten's Mincemeat is a community recipe submitted by julied and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

In a large mixing bowl mix all the above ingredients well.

Cover and leave for 2 days, stirring twice a day.

Pot the mincemeat into sterilised jars.

Cover with an airtight lid and leave to mature for a week or more before using.

Store in a cool dry place.

In a large mixing bowl mix all the above ingredients well.

Cover and leave for 2 days, stirring twice a day.

Pot the mincemeat into sterilised jars.

Cover with an airtight lid and leave to mature for a week or more before using.

Store in a cool dry place.