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Mincemeat Filling

in Diana's Recipe Book

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Servings: Makes approximately 3 pounds
A delicious mincemeat filling for all of your Christmas holiday tarts and pies.

1.5kg/3lb 6oz. mixed dried fruit
1 (225g/8oz.) cooking apple
225g/8oz. solid vegetable shortening
175g/6oz. blanched almonds, chopped
350g/12oz. dark brown soft sugar
1 tsp. ground nutmeg
1 tsp. ground cinnamon
Grated rind and juice of 1 large orange
Grated rind and juice of 1 lemon
150ml/ 1/4pint sherry or brandy

Put the dried fruit into a large bowl. Peel, core and coarsely grate the apple. Add the vegetable shortening; add to the bowl with the chopped almonds, sugar, spices and orange and lemon rind and juice. Finally stir in the sherry or brandy and mix the ingredients well so all are thoroughly blended.

Cover the mincemeat, leave in a cool place for 2 days, stirring occasionally. Spoon the preserve into clean, dry jars pressing the mixture down so there are no visible air bubbles. Cover as for jam then leave in a cool, dry place for at least 2 weeks for the flavours to mature before using.

Makes approximately 3kg/6 pounds mincemeat.

Source: DianasDesserts.com
Date: May 3, 2003

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