Home
Food
Chic dinner party menu and timeplan

Make a fun Valentine cake pop

Wines that won't let you down on Feb 14!
Diet & wellbeing
Food to get you in the mood

Health issues for him: top 10

The smartest snacks to keep at work
Fashion & beauty
Indulge: pampering home beauty treats

Find a fragrance to suit your mood - take our quiz

6 great problem-solving beauty buys
Homes
Rustic retro finds

Strong bathroom colours

Classic kitchen colours

Seaside bolthole: the cottage

Living room colour schemes
Craft
To make with love: easy Valentine cards

Cosy up with a cushion, or on a beanbag: free patterns

Celebrate the first flowers of spring
Country & travel
The UK's most romantic places

Find a family-friendly spa

Snowdrop walks from the National Trust
Community
Show us what you've made - in your forum

Photos of your pets
Shop
Directory
Audio and Visual

Health and Beauty

Mincemeat

Ready-cut mixed peel usually includes lots of candied citron and is cut in quite large dice. I prefer to buy whole pieces of candied orange and lemon peel and put them through the mincer so that there are no hard chunks in the finished baked tarts. The flavour of mincemeat matures with keeping, ideally for at least two weeks and for up to a year. If you haven’t used ground spices since last Christmas, give your nose a treat and buy fresh, highly scented supplies.

Be the first to rate this recipe

Recipe

Photos

Comments

Save this recipe

Add to a Collection

New Collection

Add ingredients to my shopping list

Add to a Shopping List

New Shopping List

Submit your version

Cancel

You must be logged in to use this feature.

Not a member? Register

Do you have an alternate version of this recipe?

Share it with us!

Submit your version

Calories	--
Total Fat	--
Saturated Fat	--
Total Carbohydrate	--
Sugars	--

Never lose a great recipe again!

Having an Allaboutyou.com recipe book is an easy way of creating an archive not only of our recipes but of your favourite recipes from absolutely anywhere. It will also give you handy shopping lists which you can change to suit your needs. Perfect!

Create your own recipe book

PRINT

Search Again

Serves: 20

Edit

Ingredients

U.S.

U.K.

Conversion chart

Makes about 2kg
500 gram(s) Cox's orange pippins or russets
500 gram(s) muscatel or lexia raisins, stoned
250 gram(s) currants
200 gram(s) candied orange peel
100 gram(s) candied lemon peel
200 gram(s) light muscovado sugar
200 gram(s) shredded beef or vegetarian suet
100 gram(s) finely chopped hazels or almonds
grated zest and juice of 1 unwaxed lemon or Seville orange
Half teaspoon(s) ground cinnamon
Quarter teaspoon(s) ground cloves
Half nutmeg, grated
100 ml whisky or cognac

Peel and core the apples and grate them into a large bowl. Add the raisins and currants.
Mince the candied peel, or chop it very finely with a knife. Add it to the bowl with all the remaining ingredients. Mix thoroughly.
Pack the mincemeat into spotlessly clean pots or jars, seal, label and store in a cool place, out of direct light. Recipe by Shona Crawford Poole