The recipe I use is from THE GOOD HOUSEKEEPING COMPLETE BOOK OF HOME PRESERVING. It was published in 1981 but I noticed the other day my most used cookery books are the oldest.
RECIPE FOR RICH MINCEMEAT
250g Mixed peel
250g cooking apples - peeled, cored, and grated
100g Blanched almonds - chopped
500g Soft dark brown sugar
175g Shredded suet
1 level teaspoon ground nutmeg
1 level teaspoon ground cinnamon
grated rind of 1 lemon
grated rind of 1 orange
PLACE the dried fruit, peel, apples and almonds in a large bowl. Add the sugar, suet, spices, lemon and orange rind and juice and the brandy - mix all the ingredients together thoroughly. Cover the mincemeat and leave to stand for two days. Stir well and put into sterile jars, cover as for jam.
ALLOW at least two weeks to mature before using.
makes about 2.75kg
This time I changed things slightly - I always use vegtable suet because so many of my friends are Vegetarian and its easier that way, I used flaked almonds and only about 80g of peel, I used 170g of glace cherries to make the weight up.
I think it tastes nice now but it gets better and better the longer it is left.
|cookery book covers before being laminated|