MINCEMEAT
CATEGORY : PRESERVES, CHUTNEYS & RELISHES
ENOUGH FOR :
INGRIEDIENTS
150 g/5 oz of chopped bramley apples
125 g/4½ oz of black seedless grapes - chopped
125 g/4½ oz currant - chopped
150 g/5 oz of sultanas - chopped
40g/1½ oz of mixed peel - chopped
30 g/1 oz of dry cranberries
60 g/2½ oz of nibbed almonds
zest and juice 1 orange & 1 grapefruit
250 g/9 oz of muscavado sugar
1 teaspoon of Chinese fire spice powder
½ teaspoon of cardamom
½ teaspoon cinnamon powder
100 ml/3 ½ fl oz of dark rum
110 g/4 oz of suet
125 g/4½ oz of black seedless grapes - chopped
125 g/4½ oz currant - chopped
150 g/5 oz of sultanas - chopped
40g/1½ oz of mixed peel - chopped
30 g/1 oz of dry cranberries
60 g/2½ oz of nibbed almonds
zest and juice 1 orange & 1 grapefruit
250 g/9 oz of muscavado sugar
1 teaspoon of Chinese fire spice powder
½ teaspoon of cardamom
½ teaspoon cinnamon powder
100 ml/3 ½ fl oz of dark rum
110 g/4 oz of suet
METHOD
Combine all ingredients in a large mixing bowl and leave overnight then bottle in jars. The mixture can be used immediately but will improve if kept for a few months.
DUDLEY
A Teledu Opus production for S4C
www.s4c.co.uk/dudley
A Teledu Opus production for S4C
www.s4c.co.uk/dudley