This is a great way of making your own mincemeat. It works whether you are making a couple of big jars to use in your kitchen for your own Christmas baking, or making up smaller jars to give to others. As always, the slow cooker takes a bit of time, but it’s totally worth it.
- 800g mixed dried fruit (I used one with mixed peel in it)
- 400g cooking apple (e.g. bramley)
- 100g glace cherries
- 100g dried apricots
- 50g mixed peel
- 50g ground almonds
- 250g dark brown sugar
- 200g vegetable suet
- zest and juice of 2 lemons
- zest and juice of 2 oranges
- 1 tsp ground ginger
- 3 tsp ground cinnamon
- 1 tsp freshly ground nutmeg
- 150ml brandy (alternative: apple or orange juice)
Put all your ingredients (minus about half the brandy) in the slow cooker and mix together with a wooden or silicon spoon. Cook on high for 1 hour and 15 minutes (75 minutes).
Turn the slow cooker down (don’t take the lid off, it’ll affect the temperature) to low and cook for another hour and 15 minutes.
About half an hour before the end, sterilise your jars.
Take the lid off the slow cooker, mix through the remaining brandy and then decant into the sterilised jars. Seal securely and put in a cupboard and keep out of sunlight before use.