Like with so many of my projects they start out with one thing in mind and often divert off the subject as my craft supplies/ingredients change, so instead of all the specified amount of raisins I am adding in 200g of dried cherries. So here is my sampled Mrs Beeton's recipe - please not that these quantities are for 18lbs as I am making lots of jars for the craft fair, so reduce the quantities for your mincemeat (as you probably don't want a dyslexic to do the maths)!
- 6 large cooking apples
- 3 large lemons
- 2lb of raisins (but we did 200g of cherries, 500g of sultanas and 500g of raisins)
- 2lb currants
- 2lb of suet
- 4lb of soft light brown sugar
- 2oz of candied orange peel
- 2oz of candied lemon peel
- 4tbsp of orange marmalade
- 18 fl oz of brandy
- Core the apples, and put them in an oven at 200c and cook 50-60 minutes until tender. I put mine in the microwave for about 3 minutes (800w) and leave them to cool.
- Wash, dry and grate the lemons, squeeze out the juice into a big mixing bowl.
- Once the apple is cool, scoop out the flesh and add it to the mixing bowl.
- Add all the remaining ingredients and give it a good mix.
- Cover the bowl and leave it for two days, stirring occasionally.
- Pot up the mincemeat and press it down well to avoid air pockets. Cover and store for two weeks before using.