Making your own homemade mince meat
Its early December as I write this and I thought I should remind you that now is a good time to make your homemade mince meat. I posted this recipe last year about this time, and I hope I got some of you intrigued to try making your own. The difference in taste is simply beyond belief, and its not a complicated recipe. The smell alone, while it’s cooking, is worth it.
Ok! So….put on the Christmas music, hopefully your tree is up (or about to be) and indulge in one of the most fulfilling Christmas cooking activities there is.
I posted the picture below on Instagram and also Tweeted it. It was entitled Hopeful December Dawn. I am filled today with hope for our future. I believe the powers that be will come up with strategies for not only saving our planet but making it a more peaceful place to live.
I took this picture just as I put my mincemeat into the oven for its 3 hours of long slow cooking.
Makes approx 100 mince pies
450 g (1 lb) tart green apples (best are Bramleys), cored and chopped small (no need to peel them)
225g (8 oz) vegetable suet
350g (12 oz) raisins
225g (8 oz) sultanas
225g (8 oz) currants
225g (8 oz) mixed candied peel, finely chopped
350g (12 oz) soft dark brown sugar
grated zest and juice 2 oranges
grated zest and juice 2 lemons
50g (2 oz) whole almonds, roughly chopped
4 level teaspoons mixed ground spice
½ level teaspoon ground cinnamon
¼ level teaspoon freshly grated nutmeg
6 tablespoons brandy
All that is needed is to mix together all the ingredients, except the brandy, into a large covered pot which can go in the oven. Stir well and leave in a cool place overnight so the flavours can develop. The next day cook in a 110ºC (225ºF) oven for 3 hours stirring once during the cooking. Remove from the oven and allow to cool before adding the brandy and stirring well.
We will turn this sticky, jammy sweetness into beautiful little mince pies next week…..