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 manage to consume in December.
Having said that, I’d also bet that 95% of us don’t make our own mincemeat. It’s generally accepted that food made in the home is superior in taste than buying processed supermarket fare. Mincemeat is no exception to the rule.
The fact that this mincemeat recipe 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 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, 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. If you do fancy something a little fancier, you could always try my Pear and Fig Mincemeat.
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
- 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 you 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.