1 kg of apples (cored and finely chopped, but no need to peel them)
1 packet of shredded suet
350 g of raisins, sultanas or currants, whatever you prefer, it doesn’t matter
200 g of mixed peel
Juice and zest of 2 oranges and 2 lemons
400 g of dark brown sugar
1/2 tsp of nutmeg
1 tsp of cinnamon
4 tsp of all spice
4 tsp of chinese five spice
You can also add nuts if you fancy
Brandy or any other tipple, I use rum (half a tea cup)
In a large bowl mix all the ingredients together including the suet. Cover with cling film and let them rest over night in a cool place.
The next day, pre-heat your oven to 140 ° C, place your mince in an oven dish covered with foil and let your mince slow cook for 3 hours. After 3 hours of cooking, your mince will be floating in suet, that’s normal, that’s what will preserve it. Let it cool completely then mix in your favourite tipple. Transfer your mince in sterilised jars and keep in a cool place. Mince lasts forever really, my last batch was 3 years old
This is also the time of year where I start preparing my Christmas cake, so if you fancy making your own, click here for the recipe.
Also classes have been uploaded until summer 2021, go and have a look.