375g each Raisins, Sultanas & Cranberries
375g Cherries, use glacé if you wish, I’d picked up some cherries during the summer and had them in the freezer, I used these
100g Flaked Almonds
100g Chopped Hazelnuts
2 Apples, grated
Grated Zest & Juice of one Orange
Grated Zest of one Lemon
1 teaspoon each of Cinnamon, Nutmeg, Ginger & Ground Cloves
400ml Rum (I used Captain Morgan)
(Plus 100ml extra of Rum for when it cools)
Place all of the ingredients (except the extra 100ml Rum) into a large saucepan.
Heat gently, allowing the butter to melt, then simmer over a low heat, stirring occasionally, until the fruit is soft & plump, and a lot of the liquid has been absorbed into it, approximately 45 minutes-1hour.
Allow the mince meat to stand in the saucepan, until completely cooled, preferably overnight, then stir in the extra rum.
Transfer to sterilised jars, or one big one, I used a 3litre jar and store for 2-3 weeks before using, to allow the mincemeat to mature.
The kitchen smelled like christmas when this was doing it’s thing on Sunday, it was devine and signalled the beginning of the festive preperations.