Prep Time::10 mins
Cook Time::10 mins
Additional Time::30 mins
Total Time::50 mins
Servings::24
Yield::2 (12-ounce) jars
Ingredients
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Mixed Spice:
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
1 teaspoon ground nutmeg
1 teaspoon ground allspice
Mincemeat:
1 large green apple, peeled and finely chopped
1 ¼ cups sultana raisins
1 ⅛ cups white sugar
½ cup dried currants
½ cup raisins
½ cup butter
½ cup chopped almonds
1 ½ tablespoons grated orange zest
½ teaspoon ground cinnamon
1 cup brandy
Directions
To make mixed spice: Combine cinnamon, cloves, ginger, nutmeg, and allspice in a bowl. Reserve 1 heaped teaspoon for the mincemeat. Store the rest in a small jar for a later use.
Immerse two clean, 12-ounce jars in simmering water until mincemeat is ready. Wash new, unused lids and rings in warm soapy water.
Dotdash Meredith Food Studios
To make the mincemeat: Combine apple, sultanas, sugar, currants, raisins, and butter in a saucepan. Cook over low heat and stir gently until butter has melted. Stir in chopped almonds, orange zest, 1 teaspoon mixed spice, and cinnamon.
Dotdash Meredith Food Studios
Dotdash Meredith Food Studios
Bring mixture to a simmer and cook, stirring occasionally, 5 to 10 minutes.
Dotdash Meredith Food Studios
Remove from heat and set mincemeat aside to cool down for 30 minutes. Stir in brandy. Spoon into sterilized jars.
Dotdash Meredith Food Studios
Dotdash Meredith Food Studios
Cook’s Note
It's traditional to use brandy, but you can use orange juice if you prefer.
This mincemeat tastes great warm on top of cold vanilla ice cream.