This year we have decided to make our own mincemeat. Our recipe does without beef suet and instead it uses butter. I am a big fan of home made mince pies and find that most of the commercial ones are okay but somehow lack the feasting element in their soul. They are convenient, but so is my fridge. I want something that says “let’s celebrate”. And believe me when you have to look at Fanny’s face every day a little joy is very welcome.
We spent the majority of the time finding the right ingredients – ie the ingredients that we wanted in the mincemeat. It’s strange how much time it does take up, and to get ready. This is also half the fun though. We also candied our own peel and I had to show you the candied grapefruit peel- what a colour! And it’s delicious too. Please refer to our candy peel recipe if you want to make it.
Homemade Mincemeat Ingredients
100 g salted butter
250ml juice from citrus
2 large apples, peeled (e.g.. braeburns)
100g raisins
100g sultanas
100g dried currants
80 g glace morello cherries
100g chopped dried figs
100g chopped prunes
200g candied mixed peel (grapefruit, orange, lemon)
Zest and juice of one orange and lemon
100g dark brown sugar
100ml triple sec
100ml brandy
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon salt
Get a large pot and place the butter, sugar and spices in the pan on a medium heat. Allow the butter to melt and stir.
Add the rest of the ingredients.
Stir well and let simmer for half an hour or until most of the juice has evaporated.
Switch off hob and leave to cool.
Sterilise a jar by heating to 100°C for twenty minutes; then leave to cool thoroughly.
Add mincemeat to jar.
You can store this in the fridge and it will last for this Christmas period, ready to be used at any time over the next few weeks.
