Easy mincemeat recipe
 Traditional homemade mincemeat is a real treat for mince pies and it is so easy to make! No cooking, just combine the ingredients and let time work its magic. Make it once and you'll never go back to jars. 225g/8oz vegetarian suet225g/8oz Bramley apples, peeled, cored and chopped125g/4oz candied peel, chopped225g/8oz sultanas225g/8oz raisins225g/8oz currants175g/6oz demerara sugar1 tsp mixed spice1 orange, zest and juice60ml/2fl oz brandy 225g/8oz vegetarian suet 225g/8oz Bramley apples, peeled, cored and chopped 125g/4oz candied peel, chopped 225g/8oz sultanas 225g/8oz raisins 225g/8oz currants 175g/6oz demerara sugar 1 tsp mixed spice 1 orange, zest and juice 60ml/2fl oz brandy Method To make the mincemeat, mix all the ingredients together in a large bowl. Cover with a clean tea towel and allow to stand overnight for the fruit to absorb the juice and brandy. You can use the mincemeat the following day, or store in jars for later.To sterilise the jars, preheat the oven to 110C/100C Fan/Gas ¼. Wash the jars in hot, soapy water, rinse thoroughly, then put them on a baking tray (rim side up) in the oven for 30 minutes. To sterilise the lids, put them in a small saucepan of boiling water and boil for 10 minutes. Pack the mincemeat into sterilised jars, pressing down to try to remove any air bubbles. Seal the lids. Store in a cool dark place until you want to use it. It will taste even better after two weeks or so. The mincemeat will keep for up to three months. To make the mincemeat, mix all the ingredients together in a large bowl. Cover with a clean tea towel and allow to stand overnight for the fruit to absorb the juice and brandy. You can use the mincemeat the following day, or store in jars for later. To make the mincemeat, mix all the ingredients together in a large bowl. Cover with a clean tea towel and allow to stand overnight for the fruit to absorb the juice and brandy. You can use the mincemeat the following day, or store in jars for later. To sterilise the jars, preheat the oven to 110C/100C Fan/Gas ¼. Wash the jars in hot, soapy water, rinse thoroughly, then put them on a baking tray (rim side up) in the oven for 30 minutes. To sterilise the lids, put them in a small saucepan of boiling water and boil for 10 minutes. To sterilise the jars, preheat the oven to 110C/100C Fan/Gas ¼. Wash the jars in hot, soapy water, rinse thoroughly, then put them on a baking tray (rim side up) in the oven for 30 minutes. To sterilise the lids, put them in a small saucepan of boiling water and boil for 10 minutes. Pack the mincemeat into sterilised jars, pressing down to try to remove any air bubbles. Seal the lids. Store in a cool dark place until you want to use it. It will taste even better after two weeks or so. The mincemeat will keep for up to three months. Pack the mincemeat into sterilised jars, pressing down to try to remove any air bubbles. Seal the lids. Store in a cool dark place until you want to use it. It will taste even better after two weeks or so. The mincemeat will keep for up to three months. Recipe tips You can substitute 800g mixed fruit and peel for the raisins, currants, sultanas and candied peel, as this mixture is roughly the same proportion.