This is a recipe for probably some of the best mincemeat you will ever taste and is well worth making:
The following makes 3.6lbs pounds of super mincemeat. Just perfect for those festive treats!
12oz raisins
8oz mixed peel
8oz sultanas
8oz currants
1lb cooking apples, peeled, cored and chopped fine. I use either Lanes Prince Albert or Lord Derby, for Bramleys tend to fall too much. I have used Egremont Russet...pretty good.
8oz suet (I use the low fat veggie suet).
12oz soft brown sugar
The grated rind and juice of two oranges and two lemons
2oz chopped almonds (I have also used walnuts)
A good four teaspoonfuls of mixed spice; err on the generous side if you like sweet spicy stuff!
A quarter of a whole grated nutmeg (never buy ground nutmeg...buy whole ones and a fine nutmeg grater, and grate a bit into any milk-based stuff such as rice pudding, custard, bread sauce)
Mix all these together thoroughly, and then put the bowl (NOT plastic!!) into the oven at a very very low light/temperature...I switch to 80C...for three hours. This kills off any wild yeast and prevents the mix fermenting.
Then, mix in a good six tablespoons of brandy. Not Courvoisier ...the cheapoh stuff. The important thing is alcohol content; not less than 35% alcohol. If lower than that, the brandy will not flambe crepes suzette and Christmas pudding!
Pack into clean dry jars and keep for a couple of weeks before use. A full bottle will keep at least a year and will mature with age.
When you come to use this mix, it may be a bit too stiff, again add extra cheapoh brandy. Dont worry about the amount of alcohol as when cooked the alcohol disappears.
JohnClayton
The following makes 3.6lbs pounds of super mincemeat. Just perfect for those festive treats!
12oz raisins
8oz mixed peel
8oz sultanas
8oz currants
1lb cooking apples, peeled, cored and chopped fine. I use either Lanes Prince Albert or Lord Derby, for Bramleys tend to fall too much. I have used Egremont Russet...pretty good.
8oz suet (I use the low fat veggie suet).
12oz soft brown sugar
The grated rind and juice of two oranges and two lemons
2oz chopped almonds (I have also used walnuts)
A good four teaspoonfuls of mixed spice; err on the generous side if you like sweet spicy stuff!
A quarter of a whole grated nutmeg (never buy ground nutmeg...buy whole ones and a fine nutmeg grater, and grate a bit into any milk-based stuff such as rice pudding, custard, bread sauce)
Mix all these together thoroughly, and then put the bowl (NOT plastic!!) into the oven at a very very low light/temperature...I switch to 80C...for three hours. This kills off any wild yeast and prevents the mix fermenting.
Then, mix in a good six tablespoons of brandy. Not Courvoisier ...the cheapoh stuff. The important thing is alcohol content; not less than 35% alcohol. If lower than that, the brandy will not flambe crepes suzette and Christmas pudding!
Pack into clean dry jars and keep for a couple of weeks before use. A full bottle will keep at least a year and will mature with age.
When you come to use this mix, it may be a bit too stiff, again add extra cheapoh brandy. Dont worry about the amount of alcohol as when cooked the alcohol disappears.
JohnClayton
