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Description

Make mincemeat with the section and then have it mature at home or in headquarters to be turned into mince pies or similar on the night of a christmas party!

Resources

For approximately 2kg or 5-6 small jam jar sized amounts you need
250g raisins
375g currants
100ml Brandy (optional)
zest of 1 lemon (juice of half)
300g shredded suet
250g Dark brown Sugar
85g chopped mixed peel
1\2 nutmeg grated (or 1tsp ground nutmeg)
1 large bramley apple peeled and grated

Instructions

soak the raisins and currants in the brandy and lemon juice to plumb up for about an hour (do this at the start of the meeting and set aside.)

Drain the liquid from the dried fruit and set aside to use later then add the rest of the ingrdients to the mix in the order listed above mixing well. Add the liquid back into the mixture and stir again.

Now divide the mixture into sterilised jars (the easiest way to sterilise jars is running them through the dishwasher on the hottest setting) and press down to exclude any air.

Seal the jars and leave for 2 weeks to mature, the mixture should keep in the fridge for up to 6 months however.

Tags

• christmas
• cooking

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