Mincemeat

11 Dec

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Wow, I really kept up that three posts a week nonsense, didn’t I? I can only apologise that you haven’t had any of my kitchen wizardry to fill your days with for so long. I know, I know: you’ve been lost without me.

So anyway. It’s nearly Christmas blah blah blah and Christmas means mince pies. You can just buy them from the shop but there’s never enough booze in them so let’s make the filling from scratch. Yaaaay.

You need:

  • 125g butter
  • 215g light brown sugar
  • 175g currants
  • 200g raisins
  • 150g sultanas
  • 175g dried cranberries
  • 100g mixed peel
  • Half a cooking apple, chopped finely and cored, but leave the skin on
  • 50g skinned almonds, finely chopped
  • Zest and juice of a lemon
  • Half a teaspoon of cinnamon
  • A teaspoon of mixed spice

Once it’s cooked you’ll need about 300 to 400ml of brandy.

Pop everything bar the booze into a large pan on a low heat until the butter has melted, and turn the heat up a fraction. Let everything cook for around 15, 20 minutes and let the fruit soak everything up, stirring occasionally.

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Let it cool completely, mix in the brandy and pop into a sterilised jar or some Tupperwear until you want to use it.

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One Response to “Mincemeat”

Trackbacks/Pingbacks

  1. Mince Pies | sarahduggers - December 12, 2014

    […] Now you’ve obviously made your mincemeat, it’s time for mince […]

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