I have never made mincemeat before but inspired by Holly's Blog , one of the finalist's in the year's Great British Bake Off, I thought I would have a go. Especially as I am still trying to use up the glut of apples from the Garden. The recipe is surprisingly easy and the results look and smell like the luxury mincemeat you can buy commercially ( haven't tasted it yet as you need to leave it for at least a couple of weeks to mature), I also took the opportunity of using some of my store of sloe vodka as the preserving alcohol. This is my second contribution to the #homemadeandwellpreserved campaign. Check out Sue's blog for further yummy recipes Not just any old food blog or via twitter @TwitTottee using the hash tag.
- Apple - grated equivalent quantity of 1 large cooking apple (peeled and cored)
- 600g mixed dried fruit ( use whatever you like sultanas,raisins, currants, glace cherries)
- 300g suet
- 250g dark muscovado sugar
- 85g mixed chopped peel
- Good pinch of ground nutmeg
- Good pinch of mixed spice
- Grated zest and juice of 1 lemon ( unwaxed)
- 100ml of alcohol ( whisky, vodka, gin, brandy, port, etc) whatever you like
- Fresh bay leaves
Mix all the ingredients together in a large bowl, leave for flavours to mingle for approximately an hour. Pack the mincemeat into sterilised jars ( the jars must be cooled otherwise the suet will melt) and seal. Leave for at least two weeks before use, ideally keep until Christmas and use to fill homemade mince pies. Could also make a great gift.