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Traditional Mincemeat recipe with Cuckoo Spiced Gin
A revised version of a Mrs Beeton recipe, this takes a full 3 weeks to mature.
Prep Time 10 minutes
Ingredients
- 225 g Cooking apples peeled cored and finely diced
- 200 g Currants
- 225 g Suet
- 200 g Raisins
- 110 g Sultanas
- 225 g Demerara sugar
- 50 g Flaked almonds chopped
- 50 g Candied peel lemon, orange and citron finely diced
- 1 Lemon juice and grated rind
- 100 ml Cuckoo Spiced Gin
- 1/4 Nutmeg grated
- 1 tsp Mixed spice
- Pinch of salt
Instructions
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Put all ingredients into a bowl and mix well.
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Prepare jars (sterlise using whatever method you prefer)
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Fill the jars, seal and leave in a cool dark place for three weeks (minimum).
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When mature, simply add to pastry for really tasty mince pies!