I have just realised that there’s not much time left until Christmas and I haven’t made any Mincemeat yet. This recipe is perfect to make now as it only really requires two weeks until it’s ready to eat.
The best thing about making your own is that you can adjust the ingredients to suit your own taste (I like it with lots of nuts in and I generally spend the next two weeks opening the jars & pouring more brandy in!).
Think of the recipe below as a guideline for your own preferences
This is so easy and knocks the spots off the shop bought stuff, make it now and let it stand for a few weeks for the best mince pies you have ever tasted!
November Recipe: Mincemeat – makes 6 (jam size) jars
Roughly chop (or quickly blitz in a food processor) 250g raisins, 250g sultanas & 125g mixed peel
Then mix this together with:
400g currents, 125g chopped nuts (traditionally almonds – but any will do) 1 finely chopped apple (dessert or cooking, cored but with skin on) 400g soft brown sugar, 180g shredded Vegetarian suet (this is an optional ingredient, my sister omits it from her mix) Rind from 1 orange & 1 lemon 1 1/2 teaspoons grated nutmeg 1 teaspoon allspice 1/ teaspoon ground cinnamon
Finally pour in:
Juice from 1 orange & 1 lemon 6 tablespoons Brandy (or rum or whisky)
Put into your clean, dry jars & wait two weeks…
When you are ready to cook them, use either homemade or shop bought Shortcrust pastry rolled out to less than half cm thick. cut out circles & put into a greased bun/muffin tin & prick the bottoms, fill with mincemeat then either leave open or cover (remember to prick the lid) & brush with melted butter. Cook at 200°C for 8-10 mins (for mini ones like mine) or 15-20 mins (larger ones) until they are golden. Serve hot or cold sprinkled with icing sugar!
TIP: You could swap the nuts & mixed peel with dried sour cherries & use chocolate shortbread pastry for a modern take on a traditional mice pie
This mix should keep well for 6 months if stored in a cool, dark place.
Christmas Mince Pies made to impress