Homemade mincemeat

00. Matt Tebbutt recipe template

Preparation time
less than 30 mins

Cooking time
no cooking required

Serves
Makes 3–4 jars

Dietary
Vegetarian


By Matt Tebbutt
From Saturday Kitchen

Ingredients

  • 300g/10½oz dried cranberries
  • 1 Bramley apple, grated
  • 30ml/1fl oz honey
  • 150ml/5fl oz brandy
  • 25ml/1fl oz Madeira or PX sherry
  • 50g/1¾oz brown sugar
  • 1 orange, zest and juice
  • 100g/3½oz raisins
  • 100g/3½oz currants
  • 30g/1oz prunes, stones removed, finely chopped
  • 30g/1oz toffee dates, stones removed, finely chopped
  • ¼ freshly grated nutmeg
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1 pinch ground cloves

Method

  1. Place all the ingredients apart from 100ml/3½fl oz of the brandy in a bowl and mix well. Leave to stand at room temperature for at least 2 hours.

  2. Transfer the mixture to a large saucepan and cook over a low heat for 1 hour. Remove from the heat and stir in the remaining brandy.

  3. Transfer the mixture into sterilised jars while the jars are still hot. Store in a cool dark place for at least 2 weeks to mature.