Operation Manual

30
Ingredients
100ml brandy
Zest of 1 lemon
Juice of ½ lemon 250g raisins
375g currants
300g shredded suet
250g brown sugar
85g cut mixed peel
½ nutmeg, grated
1 bramley apple, peeled and
grated
Method
1. Add the brandy and lemon juice to a bowl.
2. Pour in the raisins and currants and soak for 1 hour until they
are plumped up.
3. Drain the brandy and lemon juice into a separate bowl and set
to one side.
4. Add the rest of the ingredients to the raisins and currants and
mix well.
5. Pour the brandy back into the bowl, and stir again.
6. Spoon into airtight, sterilised jars. Press to exclude any air.
7. Cover, and leave for at least a fortnight before spooning into
pie bases to make mini mince pies.
Mince Pie Filling
You’ll be amazed by how much better Christmas mince pies taste when you make your own mincemeat.
Stored correctly, this lling will keep for up to six months in the fridge. Not Christmas yet? No problem.