I’d be prepared to wager that mincemeat is one of the most commonly used ingredients during the festive season. It’s simply impossible to imagine just how many mince pies we, in the West, manage to consume in the latter month of the year. However, I’d also prepared to bet that 95% of mince pie consumers do not make their own mincemeat. This isn’t an attack against the lack of self-sufficiency countries like Britain experience today, it is merely the thought process behind my first ever batch of homemade mincemeat. It is generally accepted that food made in the home has the superior taste and is better for you. Mincemeat is no exception to the rule.
The fact that this mincemeat uses neither butter, nor beef suet, means that it has a less meaty texture and taste. Of course, the other use for such ingredients is in the field of preservation; however, the brandy and sugar do this job more than admirably. Indeed, once made, this mincemeat will last for at least 12 months.
I suppose it ought to be noted that Clever Muffin provided the inspiration behind my first batch of mincemeat. Though she didn’t provide the recipe, no one did, it was her who provided the impetus. Never again shall factory produced mincemeat grace the shelves of my cupboards. By the way, this mincemeat is out of this world. It is so light and delicate in comparison to the shop bought ‘stuff’, yet considerably fruitier and fuller in flavour. I’m seriously considering simply eating the two jam jars worth of mincemeat residing in my fridge, rather than using them in any sort of baking.
Makes 2 pots
• 100g raisins
• 100g sultanas
• 60g candied peel
• 60g glacé cherries
• 1 apple
• The zest of 1 orange
• The juice of 1 lemon
• 60-100ml brandy
• 2 tbsp brown sugar
• ½ tsp cinnamon
• ½ tsp nutmeg
• ½ tsp mixed spice
1. Roughly chop all of the fruit until fairly fine, leave the peel on the apple. Place the fruit in a mixing bowl; add the orange zest, lemon juice, sugar and spices. Stir thoroughly. Add brandy to taste, at least 60ml is required, though if one prefers the slightly boozier mince pie add a little more. Cover the top of the bowl and leave to stand for at least 3 days before use. Make sure that you give it a little mix each day – this will ensure that the fruit absorbs all of the alcohol.
Cost: This quantity of mincemeat would set one back at least £3 in store. The entire batch of mincemeat according to this recipe should cost one a maximum of around £1. As such, it is sure to make one’s mince pie addiction rather more economical this Christmas.
Connect with me, share my recipes:
- Share on Facebook (Opens in new window)
- Click to share on Twitter (Opens in new window)
- Click to share on Pinterest (Opens in new window)
- Click to share on Tumblr (Opens in new window)
- Click to share on StumbleUpon (Opens in new window)
- Click to share on Google+ (Opens in new window)
- Click to share on Reddit (Opens in new window)
Reader Rating: 0 Votes