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My Mum’s recipe from Lancashire, UK. I have taken over the yearly family tradition for making mincemeat. You will want to make this early- to mid-November to allow it to ferment and the flavors to mingle in time for Christmas.
Ingredients
- 1 pound suet
- 1 pound brown sugar
- 1 pound sultana raisins
- 1 pound dark raisins
- 1 pound dried currants
- 4 ounces candied mixed fruit peel
- 4 ounces chopped almonds
- ¼ cup ground allspice
- 3 tablespoons ground nutmeg
- 1 tablespoon salt
- 3 pounds apples, grated
Directions
Step 1
Melt suet in a saucepan over medium-low heat; strain liquid through a fine-mesh strainer into a bowl and discard solids. Refrigerate liquid until again solid.
Step 2
Grate solid suet, measure 12 ounces of grated suet into a bowl, and set aside.
Step 3
Stir brown sugar, sultana raisins, dark raisins, currants, fruit peel, almonds, allspice, nutmeg, and salt together in a large bowl; add grated suet and stir. Fold grated apple through the mixture.
Step 4
Cover bowl loosely with aluminum foil and allow it to sit at room temperature, stirring once daily, until fermented, 3 to 5 days. Refrigerate until needed.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 50 | |
| Calories 226 | |
| % Daily Value * | |
| Total Fat10g | 13% |
| Saturated Fat5g | 25% |
| Cholesterol6mg | 2% |
| Sodium150mg | 7% |
| Total Carbohydrate36g | 13% |
| Dietary Fiber3g | 10% |
| Total Sugars29g | |
| Protein2g | |
| Vitamin C2mg | 11% |
| Calcium36mg | 3% |
| Iron1mg | 5% |
| Potassium292mg | 6% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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