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Friday, August 7, 2009

Mincemeat

It's only August, but preparation for Christmas starts now. My all time favourite is Mince Pies.
It's important to make the mincemeat well ahead - this is actually late but i thought id make some instead of buying the mince meat for my pies. The recipe to make the pies will follow at a later date.
Mincemeat does not actually contain any meat (it originally did) but is a spicy preserve comprising a mixture of dried fruit, apple, suet and candied fruit and spices steeped in rum or brandy. It has been part of British cookery for centuries and mince pies are traditionally served at Christmas

Ingredients
For 6lb mincemeat:
12oz (350g) seedless raisins
8oz (225g) sultanas
8oz (225g) currants
4oz (110g) cut mixed peel
4oz (110g) chopped dried prunes
12oz (350g) soft brown sugar
1lb (450g) cooking apples - peeled, cored and grated
8oz (225g) shredded suet
grated rind and juice of 2 oranges
grated rind and juice of 2 lemons
2oz (50g) chopped almonds
2oz (50g) chopped pecan nuts
1 tbsp (15g) mixed spice
1 tsp (5g) freshly grated nutmeg
5fl oz (150ml) brandy

Method
1. Mix all the ingredients together, except half the brandy in a large ovenproof bowl and cover and leave to stand overnight.
2. The next day, preheat the oven to 110C/225F/Gas ¼, cover the bowl with foil and place in the oven for about 3 hours.
3. Allow to cool, then mix in the rest of the brandy and put into sterilised jars.


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All the recipes here have either been sent to me, adapted by me or found on the web. If I know the source I always give credit to the author/website. If you know of a source I may have missed please let me know.