Countdown to Christmas Part 2 - Home made Mincemeat
This will probably be about the easiest recipe I've ever passed on and it does make me wonder why I've never done it before. I actually think it takes me longer each year deciding which jar to buy than it did to make this and I heartily recommend you all to give it a go if you intend to make any mince pies or any other mincemeat based recipe.
I had cleared an evening for myself to make this but when I actually read the recipe, I realised that wasn't necessary and that the recipe actually has two stages, over 2 days.
If you're are ever in need of a bit of Christmas spirit then this is the ideal thing to spark it off, as soon as you start assembling the ingredients your kitchen is filled with the scent of Christmas, a few carols and some jingle bells and away you go.
Mincemeat
(based on the Delia Smith recipe)
So day one, get a large oven proof mixing bowl and put in
500g mixed fruit, a combination of sultanas, raisins, mixed peel and currants, I found a bag with it all in at Ocado
225g Bramley apples, cored and chopped into small pieces
175g soft brown sugar
Grated zest and juice of both a lemon and an orange
4oz shredded vegetable suet
2 tsp mixed spice
A good grating of nutmeg
Give it all a good mix round, cover the bowl with a tea towel and leave overnight, in fact I left mine for 24 hours. If you want to pep it up a bit you could substitute some of the dried fruit for dried cranberries, or you can add some nuts, you can add a teaspoon of cinnamon, customise it to how you like it.
Day 2, stir in 3 tablespoons of brandy, or whisky, or sherry (not all 3!!) or similar spirit of your choice. A liqueur might be nice like Grand Marnier but probably better to use 2 rather than 3 tablespoons as liqueurs are strong flavoured.
Next cover the bowl with foil and bake in the oven at GM1/4-225F-120C for 3 hours, stirring occasionally.
When it comes out of the oven it looks and smells amazing. It looks really shiny and this is because the suet has melted. As it cools, keep stirring the
mix so you don't get a fatty crust, instead you will have a creamy looking mincemeat, but you wont have sticks of suet like in commercial versions.
Sterilise some jars by washing them in hot soapy water, drying thoroughly and baking in the oven at GM4/350F/180C for 5 minutes (beware they are incredibly hot when they come out). Fill the jars to the bottom of the rim, top with a wax disk and seal with a lid. Will keep for up to a year in a cool, dark place if you bottle it cleanly and seal it well.
I had cleared an evening for myself to make this but when I actually read the recipe, I realised that wasn't necessary and that the recipe actually has two stages, over 2 days.
If you're are ever in need of a bit of Christmas spirit then this is the ideal thing to spark it off, as soon as you start assembling the ingredients your kitchen is filled with the scent of Christmas, a few carols and some jingle bells and away you go.
 |
| Preparing the mixture |
(based on the Delia Smith recipe)
So day one, get a large oven proof mixing bowl and put in
500g mixed fruit, a combination of sultanas, raisins, mixed peel and currants, I found a bag with it all in at Ocado
225g Bramley apples, cored and chopped into small pieces
175g soft brown sugar
 |
| 24 hours later and Brandy added |
Grated zest and juice of both a lemon and an orange
4oz shredded vegetable suet
2 tsp mixed spice
A good grating of nutmeg
Give it all a good mix round, cover the bowl with a tea towel and leave overnight, in fact I left mine for 24 hours. If you want to pep it up a bit you could substitute some of the dried fruit for dried cranberries, or you can add some nuts, you can add a teaspoon of cinnamon, customise it to how you like it.
 |
| Out of the oven |
Next cover the bowl with foil and bake in the oven at GM1/4-225F-120C for 3 hours, stirring occasionally.
When it comes out of the oven it looks and smells amazing. It looks really shiny and this is because the suet has melted. As it cools, keep stirring the
mix so you don't get a fatty crust, instead you will have a creamy looking mincemeat, but you wont have sticks of suet like in commercial versions.
Sterilise some jars by washing them in hot soapy water, drying thoroughly and baking in the oven at GM4/350F/180C for 5 minutes (beware they are incredibly hot when they come out). Fill the jars to the bottom of the rim, top with a wax disk and seal with a lid. Will keep for up to a year in a cool, dark place if you bottle it cleanly and seal it well.
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| Into jars |
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