Mincemeat
Method
- Combine all the ingredients in a large pan and heat slowly for 30 - 45 minutes
- Using a stick blender if possible, lightly 'mash' the cooled mixture to your tastes, leaving chunks but also forming a binding gel
- Transfer to a clean, air tight container and store in a cool, dark place until needed
Cooking Temperature: Low hob
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Cooking Time: 45 Minutes
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Serves: 24 small pies
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Keeps For: 3-4 months
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Tips and Comments
- This can be made in advance and stored (probably for the best to allow the flavours to mature) or used immediately
- Many recipes will suggest the use of vegetable suet but I omit it for simplicity and I have never noticed it being a disadvantage!