For the best mince pies this Christmas try this Victorian Mincemeat and accept no substitute.
Servings: 4 380g jars
- 1 bramley apple peeled, cored and diced
- 1 cox apple peeled, cored and diced
- 200 g beef suet get your suet from the butcher if you need it gluten-free*
- 200 g raw beef mince
- 275 g raisins
- 225 g currants
- 100 g natural glace cherries diced
- 100 g pitted prunes diced
- 300 g dark brown sugar
- grated zest and juice of 1 orange
- grated zest and juice of ½ red grapefruit
- grated zest and juice of 2 lemons
- 50 g whole almonds slivered
- 4 teaspoons mixed ground spice
- ½ teaspoon ground cinnamon
- ¼ teaspoon freshly grated nutmeg
- 100 ml brandy
Do persevere with different butchers if you are finding fresh suet hard to get hold of. All of my butchers in the high street couldn't get hold of suet for me and in the end I had success with going direct to the farm. To prepare the suet I grated it in the food processor using the grater attachment with scant amounts of rice flour to allow the suet to separate nicely. Sinewy bits will get entangled in the blades, just stop the processor, throw these bits away and carry on going. I store my suet in 200g bags in the freezer for easy use.
Since the mincemeat contains raw beef mince the mincemeat should be cooked into a mince pie before eating.
This recipe contains raw meat which is preserved by the sugar and alcohol. As such I recommend that you use within 6 weeks of making. However, as a Brit who has been led by her grandmother's example I am happy to eat this mincemeat well into the next year as long as the jars have been sterilised correctly and the mincemeat has been stored in a cool dark place.
Calories: 1524kcal | Carbohydrates: 220g | Protein: 17g | Fat: 64g | Saturated Fat: 30g | Cholesterol: 69mg | Sodium: 84mg | Potassium: 1685mg | Fiber: 14g | Sugar: 141g | Vitamin A: 285IU | Vitamin C: 11mg | Calcium: 202mg | Iron: 6.4mg