|per 100 g||Total Recipe|
|Gross weight||100 g||806 g|
|Energy||1472 kJ / 352 kcal||11859 kJ / 2834 kcal|
|Sat. fat||10 g||79 g|
|Unsat. fat||6 g||48 g|
|Fibre||3 g||22 g|
|Salt||10 mg||78 mg|
125 gBrown caster sugar
806 gTotal recipe weight
Soak the rasins and currants in the brandy and lemon juice for about 1 hour.
Mix all ingredients and keep the mince meat in a food container ready to use the next day.
Otherwise put in a sterilized jar if you want to keep it longer.
You can usen grated frozen butter instead of suet when it is not available or when you want to make the mincemeat vegetarian.