Quick Mincemeat Filling (Print Version)

# Ingredients:

01 - 90g coarsely chopped raisins (dark or golden)

02 - 60g chopped candied orange peel

03 - 60ml brandy, plus extra if needed

04 - Grated zest of one orange, preferably unsprayed

05 - 1 teaspoon fresh lemon juice

06 - 2 tablespoons brown sugar (light or dark)

07 - 1/2 teaspoon ground cinnamon

08 - 1/2 teaspoon ground nutmeg

09 - 1/4 teaspoon ground cloves

# Instructions:

01 - Combine all ingredients in a bowl and mix thoroughly until well incorporated.

02 - Pack the mixture into a jar and cover tightly with a lid.

03 - Allow the mixture to stand for 1-3 days before using. After the first day, check moisture level. If the brandy has been fully absorbed and the mixture appears dry, add another tablespoon of brandy, just enough to keep the mixture thoroughly moistened.

04 - Add to apple or pear-based fruit fillings for pies or crisps prior to baking.

# Notes:

01 - This quick mincemeat develops more complex flavors as it rests, making it ideal for holiday baking.

02 - Store in a cool, dark place for up to 2 weeks, or refrigerate for longer storage.

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