Make your mince pies extra special by making your own mincemeat, – using this ‘Boozy Mincemeat’ recipe.
- 250g raisins
- 250g currants
- 250g sultanas
- 100g cranberries
- **250ml brandy
- zest & juice of 1 lemon and 1 orange
- 300g shredded suet
- 250g dark brown sugar
- 1tsp ground nutmeg
- 1 tsp ground cinnamon
- 1 tsp mixed spice
- 2 large Bramley apples grated
- Soak the raisins and currants in the half the brandy plus the orange & lemon juice, leave for 24hrs. Mix all the ingredients together in the order given, then pour in the brandy when everything else is well mixed, leave for 2 – 3 days. During this time mix the mincemeat to ensure it is soaking the alcohol. Spoon and press into sterilised jars, to exclude any air. Cover and leave for at least a fortnight. It will keep in the fridge for up to 6 months.
- **Should your prefer a non alcoholic mincemeat, substitute the brandy for apple juice.