Name: Sherry Mincemeat
Cook time: 20 min
Yield: 1.6kg
Ingredients: 200g raisins; 200g golden sultanas; 150g dried cranberries, halved; 100g currants; 50g crystallised stem ginger, finely chopped; 100g mixed peel; 2 firm but ripe pears, about; 300g, peeled, cored and cut into 1cm cubes (we used Conference); 50g blanched almonds, roughly chopped; 1½tsp each ground cinnamon and mixed spice; ½tsp freshly grated nutmeg; Pinch of ground cloves, optional; Finely grated zest and juice of 1 orange; 150g vegetarian suet or unsalted butter; 200g light muscovado sugar; 3tbsp brandy; 250ml Pedro Ximénez sherry

VMG Recipes