I usually try and make my mincemeat at the same time as my Christmas cake and pudding, on Stir Up Sunday, so that it has time to ‘mature’, but I ran out of time this year.
I was worried I had left it too late, but decided last week to go ahead and make some anyway.
It is little more than some gentle weighing and sloshing and stirring, and it’s something you can do with the kids (we had it as one of our Advent Activities), and makes mince pies that extra bit special.
If you want to have a go, this is my recipe:
This is what you need:
- 250g currants
- 250g raisins
- 250g sultanas
- 250g soft dark brown sugar
- 1 x 250g box shredded suet (you can use the veggy version if you’d rather)
- 1 large bramley apple-grated
- 50g flaked almonds
- Grated zest and juice of 1/2 an orange
- Grated zest and juice of 1/2 a lemon
- 1/2 tsp mixed spice
- 1/2 tsp ground cinnamon
- 250ml cider
- 3-4 tbsps brandy
This is what you do:
- Add the dried fruit to a large bowl, followed by the grated apple, suet, almonds, sugar and spices
- Add the orange and lemon zests and juice, and then the booze
- Stir well, and leave to ‘steep’ for 24 hrs, giving it a stir every so often
- Spoon into sterilised jars, and store in cool dark place until you’re ready to use.
It’s that easy!
I’m thinking about going frangipane for our mince pies this year. Any thoughts? What is your favourite mince pie recipe? I’d love to hear them!