Luxury mincemeat filling

Get ahead of the festive frenzy by jarring up your pie filling in advance

Ingredients

175g raisins
175g dried cranberries
175g currants
175g sultanas
100g mixed peel
1 large Bramley apple, peeled, cored and grated
4 balls of stem ginger, grated
1 tbsp ginger syrup
125g unsalted butter, cubed
Zest of 1 orange
200ml alcohol such as brandy, sherry or port
225g dark muscovado sugar
1 tsp mixed spice
½ tsp cinnamon

Method

Measure all the ingredients except the alcohol and ginger syrup into a large pan. Gently heat until the butter has melted, simmer over a low heat for 10 minutes, stirring occasionally. Remove from the heat and allow to cool completely. Stir through the alcohol and ginger syrup.
Spoon the mincemeat into sterilised jars, seal tightly and store in a cool place.

Recipe by Jody Spencer

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Taste Buds is published by We Make Media, a family-owned Devon company. Taste Buds is produced using Devon-based writers, chefs, photographers and sales team. It is printed on environmentally friendly paper. Just like the food we write about, Taste Buds is lovingly made using the finest local ingredients!

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Taste Buds, 2 Rocombe Ct, Lower Rocombe, Stokeinteignhead, Newton Abbot, Devon TQ12 4QL