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Suet-less Mincemeat
Suet-less Mincemeat is a traditional British recipe for a method of preparing that classic Christmas fruit, nut and brandy pie filling, mincemeat that contains no suet in the base recipe. The full recipe is presented here and I hope you enjoy this classic British version of: Suet-less Mincemeat.
prep time
20 minutes
cook time
10 minutes
Total Time:
30 minutes
Additional Time:
(+2 hours macerating)
Makes:
12 jars
Rating: 
Tags : British Recipes
The recipe here is for a classic mincemeat made without suet that is typically used within a few weeks of preparation. Though, if stored in the refrigerator it will keep for up to 2 months.
Ingredients:
900g apples, peeled, cored and finely diced
900g raisins
900g currants
450g sultanas
675g grapes, peeled and pipped
finely-pared zest of 4 lemons
juice of 4 lemons
225g blanched
almonds, chopped
115g
candied peel, chopped
900g sugar
140ml brandy or rum
Method:
Wash the fruit well and set aside to drain then shred the lemon zest. Combine the apples, dried fruit, lemon zest and candied peel then pass through a mincer. Roughly chop the grapes and add to the fruit mix along with the almonds, lemon juice and sugar. Mix thoroughly then stir in the brandy or rum.
Cover the bowl and set aside to stand for at least 2 hours, stirring occasionally. Spoon in the jars and either use immediately or store for a maximum of 2 months in the refrigerator.
