Spiced rum butter mincemeat

Ingredients

Finely grated zest and juice 1 small orange
Finely grated zest and juice 1 lemon
1 bramley apple (about 200g)
125g unsalted butter
150ml dark rum
225g raisins
225g sultanas
225g currants
100g chopped mixed peel
½ tsp ground cinnamon
½ tsp freshly grated nutmeg
1½ tsp ground mixed spice
225g light muscovado sugar
50g lightly toasted blanched almonds, chopped

You’ll also need…
Sterilised jars with tight-fitting lids (you’ll need enough for 1.5kg mixture); waxed paper circles (to fit each jar)


Method
For the mincemeat, both zestsand juices in a medium-size pan. Peel, quarter and core the apple, then coarsely grate, stirring itinto the juices as you grate to stop the apple from browning.
Add the butter, rum, dried fruit, mixed peel and spices and cook over a low heat, stirring frequently,for about 1 hour until the apple has broken down, the dried fruit has plumped up and all the liquid has been absorbed.
Stir in the sugar and set aside to cool, then stir in the chopped almonds. Spoon the mincemeat into sterilised jars (see Know-how), then press a waxed disc firmly onto the surface of the mixture and seal immediately. Store in the fridge until needed and use to make our spiced mincemeat cake -

https://www.deliciousmagazine.co.uk/recipes/spiced-rum-butter-mincemeat-cake/