Rose Elliot
Makes about 2kg of suet free mincement
- 350g cooking dates from a block
- 150ml brandy
- 225g each of currants, sultanas and chopped stoned raisins
- 75g candied peel, chopped
- Grated rind 1 lemon
- Grated rind & juice 1 orange
- 50g blanched almonds
- 1 tsp mixed spice
- 350g cooking apples, peeled & grated
- 350g pineapple canned in juice, drained & chopped
- Put everything in a bowl and mix well.
- Spoon in clean sterilised jars 3/4 filling the jars and pressing down the mincemeat well with a spoon to remove as much air as possible.
- Press a piece of greaseproof paper down on top of the mincemeat before you put the lid on the jar.
- Label and store
If you store this mincemeat in your kitchen, you may find it starts to ferment if the kitchen is warm. Don't worry if this happens; the space in the jar allows for this and when the mixture has stopped fizzing you can use the mincemeat in on of the jars to fill the other up to the top. The mincemeat will be prefectly all right and taste delicious.
Put some fizzy water in the pineapple juice & drink it, you know, as a drink.
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