Mary Berry's Special Mincemeat

Mincemeat is a British Christmas tradition used in festive recipes...especially pies. Despite its name it contains no meat.. just plump dried fruits and spices. This particular recipe uses butter instead of suet so its 100% vegetarian... although if you prefer you can still use the suet. The butter makes the mincemeat look slightly cloudy in the jar but this disappears once the mincemeat is cooked in mince pies, etc. Make the mincemeat up to six months ahead and store in a cool place. It’s not necessary to freeze mincemeat as it stores so well.

175g currants
175g raisins
175g sultanas
175g dried cranberries
100g mixed peel
1 small cooking apple, peeled, cored and finely chopped
125g butter, cut into cubes
50g whole blanched almonds, roughly chopped
225g light muscovado sugar
½ tsp ground cinnamon
1 tsp mixed spice
finely grated rind and juice of 1 lemon
200ml brandy, rum or sherry

• Measure all of the ingredients except the alcohol into a large pan. 
• Heat gently, allowing the butter to melt, then simmer very gently, stirring occasionally, for about 10 minutes.
• Allow the mixture to cool completely then stir in the brandy, rum or sherry.
• Spoon the mincemeat into sterilised jam jars, seal tightly, label and store in a cool place.

Makes 4 x 370g jars

Recipe: Mary Berry