CHRISTMAS PIE MINCEMEAT

	Sign In Sign-Up

BACK

8 oz. currants
8 oz. seeded raisins
8 oz. sultanas
4 oz. candied peel
2 oz. almonds
8 oz. cooking apples
8 oz. shredded suet
8 oz. soft brown sugar

1 tsp. mixed spice

1/2 tsp. ground cloves

1/2 tsp. ground nutmeg

grated rind and juice of 1 lemon 1 gill brandy or whisky

Wash and prepare the dried fruit. Finely chop with the peel, nuts, and peeled and cored apples. Add suet, sugar, spices, and lemon juice. Mix well. cover, and leave to stand overnight. Stir thoroughly, adding the brandy or whisky.

Pack into dry jars and cover as for jam. Keep for a few weeks and stir well before using.

SOUP | FISH | MEAT | SCONES & PANCAKES | CAKES &BISCUITS

SHORTBREAD | PUDDINGS & PASTRY | MISCELLANEOUS