If you've ever wanted to capture the essence of holiday warmth and nostalgia, this Traditional Mincemeat recipe is your golden ticket. With a rich blend of fruit, spice, and a touch of brandy, it's the perfect filling for those holiday pies that just feel like home.
Beef suet gives the mincemeat a rich, traditional texture and flavor, making it lusciously moist. Raisins, currants, and sultanas provide the sweet, chewy base that’s essential for any good mincemeat. Adding mixed candied peel introduces a subtle, citrusy bite. Brown sugar enhances the sweetness and adds a lovely caramel note. The apple adds moisture and a hint of tartness, which balances the sweetness perfectly.
Our warming blend of cinnamon, nutmeg, and cloves infuses the mixture with a comforting spice that feels like a hug in a bowl. The lemon and orange juice and zest add brightness and lift the flavors, keeping the mix from becoming too heavy. Blanched almonds provide a satisfying crunch and subtle nuttiness. Finally, a splash of brandy not only adds depth but also acts as a preservative, enhancing the flavors over time.
Traditional mincemeat is perfect for holiday pies and tarts. Pair it with a dollop of brandy butter for an extra indulgent treat. Alternatively, serve it with vanilla ice cream for a delicious contrast of hot and cold. You can also mix it into your holiday bread or cake recipes for a festive twist.
Start by grabbing a large mixing bowl — you'll need plenty of space for this mix. Add the shredded suet, raisins, currants, sultanas, and candied peel to the bowl. Stir them together until they're nicely mixed. Next, sprinkle in the brown sugar and toss in the grated apple. Mix everything until the sugar dissolves into the fruit.
Now, let's add some warmth with the spices: cinnamon, nutmeg, and cloves. Sprinkle them in, and stir to ensure they're evenly distributed throughout the mix. Pour in the lemon and orange juice and zest, and give it all a good stir, ensuring the citrusy notes brighten the mix.
Finally, toss in the chopped almonds and the brandy. Stir everything thoroughly to ensure all ingredients are well combined. Cover the bowl and let it sit in a cool place for at least 24 hours. This resting period is crucial for allowing the flavors to meld beautifully.
After the resting period, pack the mincemeat into sterilized jars. Press down to eliminate air pockets, and seal tightly. Your mincemeat is now ready to use or store!
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