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Title: Basic Mincemeat ( U.k.)
Categories: Fruit Preserve
Yield: 12 Servings
| 750 | g | Raisins |
| 500 | g | Candied peel |
| 500 | g | Sultanas |
| 500 | g | Currants |
| 1 | kg | Apples, chopped |
| 500 | g | Suet (shredded) |
| 750 | g | Brown sugar |
| Rind & Juice of 1 lemon | ||
| Rind & Juice of 1 orange | ||
| 30 | g | Mixed spice |
| 1/2 | ts | Grated nutmeg |
| 500 | ml | Brandy or Rum |
Pass the raisins, peel and half the sultanas and currants and the apples through a mincing machine. Then add the remainder of the fruit, suet, sugar, rind and juice of the orange and lemon, spice, nutmeg and Brandy (or Rum). Mix well and leave covered in a jar. Stirring every day for one week. Turn into jars, leave 1" space from the top & cover. Mincemeat should be kept a few weeks before using.
** This recipe is from 1933 edition Radiation Cookery Book