Classic mincemeat

Serves: 0
Course: Dessert
Cooking Time: 0 hr 20 mins

Ingredients

  • 40g sultanas
  • 40g raisins
  • 40g currants
  • 40g dried cranberries
  • 20g mixed peel
  • ¼ apple, grated
  • 15g flaked almonds
  • 50g dark brown sugar
  • ¼ tsp ground cinnamon
  • ¼ tsp mixed spice
  • Juice 1 orange (or 2 tbsp Cointreau orange liqueur)
  • 50ml apple brandy
  •  

1 Put all of the ingredients except the brandy into a medium saucepan and stir well to combine. Bring to the boil. Reduce the heat to a simmer and cook for a further five minutes to ensure the sugar has dissolved.

2 Remove from the heat and add the brandy. Leave to cool completely. Store the mincemeat in a sterilised jar in the fridge and use for classic mince pies or swirled through brownies, pancakes or ice-cream.

Aoife Noonan

Aoife Noonan

Aoife Noonan is a pastry chef and culinary consultant. She writes a weekly baking column for the Irish Times Magazine