LUSCIOUS FRUITY MINCEMEAT
This is the smell of Christmas for me, delicious, fruity mincemeat full of plump fruit, zesty orange, apple, nuts & spices. Homemade really is the best, there I’ve said it. I’m having none of the pasty, oversweet, sticky ones and if I am going to all the trouble of making my own mince pies it would be a crying shame not to use a good mincemeat. This ‘recipe’ is hardly a recipe just a list (albeit longish) of ingredients that you put together and give a quick stir. If you can bear to give it away small jars make lovely presents. Give it a go please.
LUSCIOUS FRUITY MINCEMEAT Makes 450g (1lb)
100g dried apricots, snipped in half with scissors
50g walnuts (or almonds)
50g seedless raisins
1 medium eating apple, peeled, cored and cut up roughly
1 tbsp. mixed candied peel
1 heaped tbsp. grated suet (vegetarian if you prefer)
Zest of 1 small orange and juice
2 tbsp. unrefined caster sugar
1 tbsp. golden syrup
½ teaspoon mixed spice/½ teaspoon cinnamon
A good grating of nutmeg
2 tablespoons brandy/whisky
- The ingredients can be chopped by hand but it is much easier to use a food processor.
- First of all process the snipped apricots and then tip them into a large mixing bowl. Then process the nuts and add to the bowl. Do not over process these as they give the mincemeat some texture.
- Now process the raisins, apple, sultanas and suet together.
- Add them to the bowl and then add the currants (which can be left whole), the orange juice, zest, sugar, syrup, spices and brandy.
- Mix together and pot up. Makes 24 pies.