Apart from a well organised trip to the shops, making mince meat does not require anything fancy. It is truly just about weighing the ingredients, put them into a large bowl and stir thoroughly after the booze has gone in. You then have to put the mince in clean jars and remember to turn them upside down every so often until the day you are ready to use it. I also find a jar of home made mince meat makes a rather nice present, even more impressive than a jar of own chutney.
The list of ingredients is long, but do not be deterred, after all, you will be enjoying the best ever mince pies this Christmas!
300g each of sultanas, raisins and currants
150g whole almonds, finely chopped
2-3 cooking apples, cut into very small sized cubes (brunoise)
160g mixed peel (orange, lemon, citron), cut into small cubes
grated zest and juice of 1 organic lemon
grated zest of 1 organic orange
200g dark muscovado sugar
200g light muscovado sugar
1 tsp each ground cinnamon and ground ginger
1/2 tsp ground mace
1/4 tsp ground cloves
2cm fresh ginger, grated (optional)
150g shredded suet (vegetarian or beef)
150ml cognac or brandy
50ml quince ratafia (optional, I happened to have some so I put it in)
Weigh all the ingredients, put them in a very large bowl and mix really well. Put in clean sterilised jars, cover and keep in a cool, dark place, remembering to turn upside down every week or so.
I find it lasts for almost a year kept this way, but you probably will not need to.