Christmas Mincemeat

15 Oct

I know some of you are just going to look at this in horror because to many of you Christmas shouldn’t be mentioned at all until at least December, but mincemeat and Christmas cake are the exceptions because they need time to mature and develop their flavors so that by the time Christmas comes around you can: 1. Focus on the Christmas dinner instead of the sweet treats and 2. Have desserts packed with flavor and depth. This mincemeat has fresh/frozen cranberries through it which I think gives it an amazing pop of scarlet color but feel free to leave them out. This is quite a traditional mincemeat and should be left to mature for at least a fortnight or can be stored in an sealed jar for up to six months. P.S. Be prepared to be blown away by the magical Christmas aromas that will waft through your kitchen when you make this! 😀

Christmas Mincemeat (Makes 4 jars)

500g mixed dried fruit e.g. raisins, sultanas and currants

85g dried cranberries

140g dried apricots, diced

80g mixed peel

150ml brandy

zest and juice of 1 lemon

zest and juice of 1 orange

175g vegetable suet

100g fresh/frozen cranberries

200g soft dark brown sugar

2tsp ground cinnamon

3/4tsp ground nutmeg

  • Put the dried fruit, cranberries, apricots and mixed peel into a bowl then add the brandy and the zest and juice of the lemon and the orange. Give it a quick mix then cover with a tea towel and leave to soak over night.
  • Put the rest of the ingredients in a large saucepan and add the soaked fruit. Over a medium heat, cook the mincemeat until all the suet is melted.
  • Bring the mixture to a bubble and cook for a further 3-4mins.
  • Preheat your oven to 150ºc/300ºf and wash 4 jars in warm, soapy water and then put them in the oven for 10mins to sterilise.
  • While the mincemeat is still hot put it in the hot jars, screw the lids on and turn unside down while cooling to seal the jars.
  • Now store in a cool, dry cupboard to up to 6 months. And have fun licking the pot clean, mine was delicious!

 

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