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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.
Ingredients
- suet: 1 pound
- brown sugar: 1 pound
- sultana raisins: 1 pound
- dark raisins: 1 pound
- currants: 1 pound (dried)
- ounces candied mixed fruit peel: 4 piece
- ounces chopped almonds: 4 piece
- ground allspice: 0.25 cup
- ground nutmeg: 3 Tbsp
- salt: 1 Tbsp
- apples: 3 pound (grated)
Metric Conversion
Stages of cooking
-
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.
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Grate solid suet, measure 12 ounces of grated suet into a bowl, and set aside.
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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.
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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.
