Christmas is just not Christmas without mince pies and, generally speaking, the better the mincemeat the better the mince pies! This wonderfully easy homemade mincemeat is quick to prepare and is easily cooked in the slow cooker.
Makes 4 – 5 x 400g jars
Collect together your equipment (see Recipe Notes below) and ingredients.
Prepare the dried fruit, if necessary, as described in the list of ingredients.
Transfer to the slow cooker, stir well and leave to stand whilst you prepare the rest of the ingredients.
Zest and juice the oranges and lemons and peel, core and grate the apples. Add to the slow cooker with the remaining ingredients. Mix well.
Turn slow cooker on to low and cook for 2½ – 3 hours. If you are around, stir occasionally.
When cooked, turn the slow cooker off and leave the mincemeat to cool, stirring from time to time. When cool, stir in the brandy.
Transfer to sterilised jam jars and seal with a lid. See 'Recipe Notes' below for details on sterilising glass jars.
You can use the mincemeat straight away or store it in a cool, dark, dry place for up to 12 months. The flavours will develop after it is bottled so try and make it a couple of months before Christmas.
Equipment:
How to sterilise jam jars: