I've just made some mincemeat for Christmas and thought it was worth sharing the recipe, since it's a great thing to give to friends around the festive season. If you make it early, it has a little time to mellow too!
Ingredients:
- 175g currants
- 175g raisins
- 175g sultanas
- 175g cranberries
- 100g mixed peel
- 1 grated cooking apple
- 125g butter or vegetable suet
- 50g chopped almonds or nuts of your choice
- 225g light muscovado sugar
- 1/2 tsp cinnamon
- 1/2 tsp allspice
- 1/2 tsp grated nutmeg
- grated rind and juice of a lemon
- optional glug (tablespoon) of brandy!
Method:
Place all the ingredients in a large heavy bottomed pan and heat gently until the fat has melted. Allow the mixture to cool completely and spoon into sterilised jars. Decorate with a ribbon or one of our lovely linen jar covers (see below) and gift to a friend.
Mincemeat FAQs:
How long should I leave it before using?
Ideally leave your mincemeat it for a couple of weeks to let it mature. If you need to use it straightaway, it will taste delicious too!
What do I do if it's dried up?
Occasionally, if you leave it for a few months, the moisture from the mincemeat can evaporate. You can rejuvenate it by adding apple puree or lemon juice or even a little water or brandy - just a tablespoon full at a time!
How long will it last?
Once opened, keep in the fridge and use within two weeks. Unopened, if placed in sterilised jars, with alcohol in the mixture, it should last about 12 months.
What can I make with mincemeat?
Mince pies, eaten around Christmas are the traditional use of mincemeat. These are individual pies usually made with short crust pastry with a filling of mincemeat. Alternatively, you can stir into into cakes or puddings or sandwich it between pastry for a mincemeat slice!
Top tip:
Did you know that you can freeze mince pies before you cook them and then cook from frozen? Just add 5 minutes to the baking time - it's a great way to get ahead at Christmas!
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