BALLYMALOE HOMEMADE MINCEMEAT
The original Ballymaloe mincemeat keeps for years - I can vouch for at least two or three.
Makes 3.2kg (7lb) approx.
You will need 2 cooking apples, such as Bramley's Seedling
2 organic lemons
900g (2lb) Barbados sugar (moist, soft, dark brown sugar)
450g (1lb) beef suet
450g (1lb) sultanas
225g (8oz) currants
110g (4oz) candied citrus peel, preferably homemade
70ml (2½floz) Irish whiskey
2 tbsps Seville orange marmalade
Pinch of salt
Preheat the oven to 180°C/350°F/gas mark 4.
Core and bake the whole apples in the preheated oven for 30 minutes approx. Allow to cool. When they are soft, remove the skin and pips and mash the flesh into a pulp.
Grate the rind from the lemons on the finest part of a grater, squeeze out the juice and stir into the pulp.
Add the other ingredients one by one, and as they are added, mix everything thoroughly. Put into sterilised jars, cover and leave to mature for 2 weeks before using. This mincemeat will keep for two to three years in a cool, airy place.