Brown Butter Mincemeat
The ultimate homemade mincemeat! Full of dried fruit, spices & brown butter for a rich, nutty flavour. Level up your mince pies this Christmas!
Servings: 1.5 kg
Equipment
- 2 Litre Kilner Jar (Sterilised)
- Large Saucepan
- Microplane/Grater
- Juicer
Ingredients
- 120 g Unsalted Butter
- 200 g Raisins
- 200 g Sultanas
- 180 g Dried Cranberries
- 180 g Currants
- 1 Bramley Apple Peeled, Cored & Grated
- 80 g Mixed Peel
- 100 g Suet See Notes
- 1 Orange Zest & Juice
- 1 Lemon Zest & Juice
- 250 g Light Brown Sugar
- ½ tsp Ground Ginger
- ½ tsp Ground Cinnamon
- ½ tsp Ground Allspice
- ¼ tsp Ground Nutmeg
- 200 ml Brandy
Instructions
- Chop the butter into evenly sized pieces then place into a large saucepan. Place over a medium heat & allow to melt, stirring regularly with a spatula. Keep cooking, until the butter starts to foam, smells nutty & you can see that the milk solids in the bottom of the pan have turned golden brown.
- Remove from the heat & add in all of the remaining ingredients into the brown butter (apart from the brandy).
- Stir to combine then place over a low heat. Heat gently, stirring regularly until the suet has melted then allow to simmer for around 10 minutes. The sugar should have dissolved & the fruit will be completely covered in fat.
- Remove from the heat & leave to cool to room temperature, stirring every so often.
- Once cool, stir in the brandy then transfer to a sterilised jar.
- Allow to mature in the fridge for at least a week before using. Leaving it for a couple of months is best.
Notes
1. Cooking On An Aga - Brown the butter on the boiling plate then cook the mincemeat on the simmering plate.
2. Storage - Stored in the fridge, the mincemeat will keep for 3-4 months. It's best to let the mincemeat mature in the fridge for at least a month before using it.
3. Suet - Either beef or vegetable suet can be used for this mincemeat.
4. Alcohol - Brandy works great in this mincemeat but rum, whiskey, cointreau or gin will work as well. I wouldn't recommend making your mincemeat without alcohol as this is what preserves it.