Honey & Lemon Mincemeat

By meadows

Homemade mincemeat that is not commercially sweet.

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Ingredients

150g vegetarian shredded suet
225g currants
1 large cooking apple coarsely grated
Grated rind of 2 lemons
Grated rind of and juice of 1 orange
115g chopped prunes
115g chopped stoned dates
150g raisins
225g sultanas
115g flaked almonds
90ml clear honey
5ml mixed spice
60ml brandy or rum
2.5ml ground cloves or all-spice

Details

Level of difficulty Easy
Preparation time 15mins
Cooking time 2880mins
Cost Average budget

Preparation

Step 1

Mix all the ingredients together well in a large mixing bowl.

Cover and store in a cool place for two days, stirring the mixture occasionally.

Sterilize clean jam jars, fill with mincemeat, and seal with wax discs and screw tops. Label and store until required. (Leave at least 3-4 weeks for flavour).

To sterilise, wash the jars and lids in warm soapy water, rinse well, then dry thoroughly with a clean tea cloth, place them on a baking tray and pop into a medium oven, gas mark 4, 350°F, 180C°, for 5 minutes.