Traditional Mincemeat

 

• Make on October 1
• 
  
• 8 ounces (225g) dark raisins*
• 8 ounces (225g) dried cranberries 
• 4 ounces (110g) golden raisins, (sultanas)*
• 1 large, firm apple; unpeeled, quartered, cored, and diced
• 2 ounces (55g) candied orange peel, chopped
• 4 ounces (110g) suet, grated or finely-chopped
• 1 cup (215g) packed light brown sugar
• 1/2 teaspoon each ground cinnamon, cloves, nutmeg & allspice (adjust amounts)
• zest and juice of one lemon
• zest and juice of one orange
• 3 tablespoons brandy
• maybe try adding 1/8 tsp salt?

*THIS YEAR TEST OUT 6 OZ OF DARK RAISINS & 6 OZ OF SULTANAS

• Mix all the ingredients together, except for the brandy.
• Heat on the stovetop until the suet has completely melted and the mixture is heated through.
• Remove from heat, cool, then stir in the brandy. Pack into a jar and refrigerate.