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Brandy and Almond Mincemeat

From Good Housekeeping December 2015 UK.

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From Good Housekeeping December 2015 UK, printed page 12, digitised by the Internet Archive: https://archive.org/details/Good_Housekeeping_December_2015_UK

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

  • Home canning. Old canning methods can let botulism through. Use current tested canning guidance.

Ingredients 1 ingredient

  1. 2 dessert apples

Method

  1. Peel and coarsely grate 2 dessert apples, such as Braeburn or Pink Lady (avoiding the core) into a large bowl.
  2. Stir in I 25 g (4oz) sultanas, I 25 g (4oz) raisins, I 25 g (4oz) currants, lOOg (3y20z) chopped glace cherries, lOOg ( 3 y 20 z) vegetarian suet, 200g (yoz) light brown soft sugar, lOOg (3y20z) flaked almonds, zest and juice of 1 orange or lemon and 4tbsp brandy or whisky, then transfer to an airtight container.
  3. Cover and leave to mature in a cool, dry place for at least one week and up to two months - remembering to shake the container occasionally.
  4. Once mature, spoon the mixture into sterilised jars and seal.
  5. Store in a cool, dry place.
  6. Chill once open.
  7. Makes about ikg (2lb 2oz) ^ Gift ideas ^ Everyone loves a homemade foodie gift why not try our Brandy and Almond Mincemeat recipe, right.
  8. Label the jar with storage instructions, a use-by date and recipe for mince pies.

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