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Christmas Mincemeat

2 oz. Sliced Almonds
2oz. Candied Orange Peel
2 oz. Candied Lemon Peel
2 Large Cooking Apples
4 oz. Shredded Suet (or 2 crisp eating apples)
2 oz. Glace Cherries
2 oz. Stem Ginger
1/2 lb. Seedless Raisins
1/2 lb. Currants
1/2 lb. Sultanas
6 oz. Dark Brown Sugar
Pinch of Nutmeg, Salt and Cinnamon
Grated juice and rind of 1 Orange
Grated juice and rind of 1 Lemon
1 generous glass Irish whiskeyBrown the almonds carefully in a hot oven.
Chop the peel into small dice and halve the cherries.Put a half of the raisins, currants, sultanas along with all the ginger and sugar with the juice and rind of the lemon and orange and the whiskey into a food processor and whizz until mushy.
Stir into the remaining fruit and the suet and coarsely grated apple.
Mix these well together and store in sterile jars, it will keep for at least a year.



April 14, 2006 09:11 PM | 0 Comments
  Martin Dwyer
Consultant Chef