• 1 teaspoon ground cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon ground ginger
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground allspice
  • 1 large green apple, peeled and finely chopped
  • 1 ¼ cups sultana raisins
  • 1 ⅛ cups white sugar
  • ½ cup dried currants
  • ½ cup raisins
  • ½ cup butter
  • ½ cup chopped almonds
  • 1 ½ tablespoons grated orange zest
  • ½ teaspoon ground cinnamon
  • 1 cup brandy
  • Directions

  • Step 1

    Combine cinnamon, cloves, ginger, nutmeg, and allspice in a bowl. Reserve 1 heaped teaspoon for the mincemeat. Store the rest in a small jar for a later use.


  • Step 2

    Inspect two 12-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until mincemeat is ready. Wash new, unused lids and rings in warm soapy water.

  • Step 3

    Combine apple, sultanas, sugar, currants, raisins, and butter in a saucepan. Cook over low heat and stir gently until butter has melted. Stir in chopped almonds, orange zest, 1 teaspoon of mixed spice, and cinnamon. Bring mixture to a simmer and cook, stirring occasionally, 5 to 10 minutes.

  • Step 4

    Remove from heat and set mincemeat aside to cool down for 30 minutes. Stir in brandy. Spoon into sterilized jars.

  • Cook's Note:

    Orange juice can be used instead of brandy.

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