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

  1. 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.
  2. Spoon the mincemeat into sterilised jars, seal tightly and store in a cool place.
Jody Spencer
Originally from New Zealand, Taste Buds' chef Jody Spencer has worked in a variety of establishments over the past 15 years, including a Michelin star restaurant in Kent. She lives in Ashburton.

Published 30 November 2017

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