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Mum's Mincemeat

"My Mum's recipe from Lancashire, UK. I have taken over the yearly family tradition for making mincemeat. You will want to make this early- to mid-November to allow it to ferment and the flavors to mingle in time for Christmas."

Ingredients :

• 1 pound suet
• 1 pound brown sugar
• 1 pound sultana raisins
• 1 pound dark raisins
• 1 pound dried currants
• 4 ounces candied mixed fruit peel
• 4 ounces chopped almonds
• 1/4 cup ground allspice
• 3 tablespoons ground nutmeg
• 1 tablespoon salt
• 3 pounds apples, grated

Instructions :

Prep : 45M	Cook : 50M	Ready in : P3D

• Melt suet in a saucepan over medium-low heat; strain liquid through a fine-mesh strainer into a bowl and discard solids. Refrigerate liquid until again solid.
• Grate solid suet, measure 12 ounces of grated suet into a bowl, and set aside.
• Stir brown sugar, sultana raisins, dark raisins, currants, fruit peel, almonds, allspice, nutmeg, and salt together in a large bowl; add grated suet and stir. Fold grated apple through the mixture.
• Cover bowl loosely with aluminum foil and allow it to sit at room temperature, stirring once daily, until fermented, 3 to 5 days. Refrigerate until needed.

Notes :

• Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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