Dried fruits, nuts and apple come together easily in this seasonal favourite. Use it in tarts, on scones, in cookies and even pancakes. Try making it once and don't be surprised if it becomes your holiday tradition too.
- 1 tsp coriander
- 1 tsp ginger
- 1 Tbsp allspice
- 1 Tbsp cinnamon
- 1 Tbsp nutmeg
- 2 tsp mace
- 1 tsp ground cloves
- 1 & 1/4 cups currants
- 1 & 1/4 cups raisins
- 1 & 1/4 cups sultana raisins
- 1/2 cup mixed candied peel finely chopped
- 1 small Granny Smith apple peeled and finely chopped
- 1/2 cup butter cut into cubes
- 1/2 cup chopped almonds
- 1 cup brown sugar
- zest and juice of 1 lemon
- 2/3 cup brandy
In a small bowl, combine all of the ingredients for the spice mix. Set aside.
Combine currants, raisins, sultanas, peel, apple, butter, almonds, sugar and zest and juice of lemon in a large saucepan over low heat. Add 1 tsp of the spice mix and stir gently until the butter melts. Once melted, simmer gently for 10 minutes, stirring occasionally.
Remove saucepan from the heat and allow to cool about 30 minutes. Stir in brandy.
Spoon mincemeat into sterilized jars and label.