Make-ahead mince pies
It wouldn't be Christmas without mince pies, and you just can't beat homemade - these can be cooked from frozen for extra ease
Traditional mincemeat
- Preparation and cooking time
- Prep:
- Plus soaking
- Easy
- Makes about 2kg (4 x 500ml jars)
Skip to ingredients
- 250g raisins
- 375g currants
- 100ml brandy
- zest of 1 lemonjuice of ½
- 300g shredded suet
- 250g dark brown sugar
- 85g chopped mixed peel
- ½ small nutmeggrated
- 1 large Bramley applepeeled and grated
Nutrition: per tbsp
- kcal70
- fat3g
- saturates2g
- carbs10g
- sugars9g
- fibre0.3g
- protein0.2g
- salt0.02glow
Method
step 1
Soak the raisins and currants in the brandy and lemon juice for 1 hr until plumped up, then drain and set the brandy aside. Mix all the ingredients together in the order given, then pour in the brandy when everything else is well mixed. Spoon and press into sterilised jars, to exclude any air (the easiest way to sterilise jars is to run them through a dishwasher on its hottest setting). Cover and leave for at least a fortnight. Will keep in the fridge for up to 6 months.
