Mum's Classic Mincemeat

Ingredients 0/11

Step 1

Start by gently melting the suet in a saucepan over medium-low heat. Once melted, pour it through a fine-mesh strainer into a bowl to catch any bits, then discard the solids. Pop the liquid suet into the fridge and let it solidify again. When it's firm, grate the suet and measure out about 12 ounces, setting it aside.

Step 2

In a large bowl, mix together the brown sugar, sultana and dark raisins, currants, chopped fruit peel, almonds, allspice, nutmeg, and a pinch of salt. Stir in the grated suet until everything is well combined. Then fold in the grated apple gently so it’s evenly distributed.

Step 3

Cover the bowl loosely with foil and leave it out at room temperature. Give it a good stir once a day, and let the mixture ferment for 3 to 5 days. After that, transfer it to the fridge until you’re ready to use it.