Old English Mincemeat

Every Christmas, my husband requests this classic British dessert, among others...and we're talking about 10 others...I rarely leave the kitchen this time of year! This sweet and gently spiced filling for pies, tarts and cakes is full of fruity goodness and is a perfect holiday treat!

In a large stock pot, add 2 cups of suet...(you will find this in the freezer of the meat section at your grocery store)

...2 cups of raisins ( I use "Thompson" raisins but whatever kind floats your boat, use those!)

2 cups of dried currants,

1 cup of mixed peel...

...2 cups of lightly packed brown sugar,

2 cups of granulated sugar...

6 cups of shredded apple (peel and grate 6 -7 large or 10-12 small apples...I used "Empire", but any apple will do, I would imagine),

2/3 of a cup of molasses,

3/4 of a cup of apple cider vinegar...

1-1/2 tsps. of salt, 2 tsps. of cinnamon, 2 tsps. of nutmeg and 2 tsps.of ground cloves,

...and finally, a 1/2 cup of brandy...you can add more if you wish, but don't go too crazy with it...the "Ride" programs are out in full force this time of year!

Stir everything together until fully combined...

...and bring to a gentle boil over medium heat, stirring occasionally. Simmer for about 15-20 minutes.

Remove from heat and ladle into clean sterilzed jars and process in a boiling water bath for about 10 minutes. Skip the processing step and store in the fridge if you plan to use all of the mincemeat for pies and tarts this year.

Use as a filling for pies, tarts, cakes, squares, eccles cakes or cookies...the options are endless here! :)

Serve this British classic this year and enjoy the taste of a Christmas past!

Old English Mincemeat

2 cups of suet

2 cups of raisins

2 cups of dried currants

1 cup of mixed peel

2 cups of lightly packed brown sugar

2 cups of granulated sugar

6 cups of shredded apple

2/3 cup of molasses

3/4 cup of apple cider vinegar

1-1/2 tsps. salt

2 tsps. cinnamon

2 tsps. cloves

2 tsps. nutmeg

1/2 cup of brandy

Add all ingredients to a large stock pot and stir until combined. Bring to a gentle boil over medium heat, stirring occasionally. Let simmer 15-20 minutes...remove from heat and ladle into clean, sterilized jars...process in a hot water bath for 10 minutes. Skip the processing step and store in the fridge if you plan to use all of the filling this year...Enjoy! :)

Makes about 5 1/2, 500 ml. jars.

Recipe from "the Laura Secord Canadian Cook Book"