Apricot & Brandy Mincemeat
Makes 1.75kg
Ingredients
- soft dried apricots 250g
- 2 oranges Finely grated rind & juiced
- orange marmalade 4 tablespoons
- Demerra sugar 500g
- Mixed Spice 2 level teaspoons
- Nutmeg 1/4 level teaspoon
- Fine Brandy 300ml
- Into a large bowl snip the apricots into small pieces
- Add the rind of the oranges and 3 tablespoons of the juice
- Stir in all the other ingredients.
- Cover and leave for 2 days
- Stirr 3 or 4 times during that time.
- Pack into clean warm jars
- Cover tightly with lids to prevent evaporation of the Brandy.
- Store in a cool dry place.
Keeps well for up to 3 months
From the Cook’s Kitchen Hints & Tips
If giving as a gift
Cut Christmas patterned material into squares or rounds approximately 40cm larger than the top of the jar lid.
Cover the lid, place an elastic band around the material to hold it in place.
Using a 6mm wide piece of bright ribbon place it around the top of the jar & tie a bow.