More recipes Recipe search

Marguerite Patten's Mincemeat

A community recipe by julied

Not tested or verified by Nigella.com

Print me

Introduction

Mincemeat

For US measures and ingredient names, use the toggle at the top of the ingredients list.

Ingredients

Serves: 0

Metric U.S.

175 grams suet (beef or vegetable)
1⅗ kilograms mixed dried fruit (currants, raisins, sultanas, apricots and prunes, chopped finely)
225 grams glace cherries
1 large apple (eating apples - peeled, cored and grated)
100 grams blanched almonds (chopped)
450 grams soft dark brown sugar
1 teaspoon nutmeg
1 teaspoon cinnamon
1 lemon (grated rind and juice of)
1 orange (grated rind and juice of)
300 millilitres whiskey (or brandy or sherry)

6 ounces coarsely grated vegetable shortening (freeze overnight to make it easier to grate) (beef or vegetable)
3½ pounds mixed dried fruit (currants, raisins, sultanas, apricots and prunes, chopped finely)
8 ounces candied cherries
1 large apple (eating apples - peeled, cored and grated)
4 ounces skinned almonds (chopped)
16 ounces soft dark brown sugar
1 teaspoon nutmeg
1 teaspoon cinnamon
1 lemon (grated rind and juice of)
1 orange (grated rind and juice of)
10½ fluid ounces whiskey (or brandy or sherry)

Method

Marguerite Patten's Mincemeat is a community recipe submitted by julied and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

In a large mixing bowl mix all the above ingredients well.

Cover and leave for 2 days, stirring twice a day.

Pot the mincemeat into sterilised jars.

Cover with an airtight lid and leave to mature for a week or more before using.

Store in a cool dry place.

In a large mixing bowl mix all the above ingredients well.

Cover and leave for 2 days, stirring twice a day.

Pot the mincemeat into sterilised jars.

Cover with an airtight lid and leave to mature for a week or more before using.

Store in a cool dry place.