Tuesday, 13 December 2011

Recipe: Christmas Mince Meat

This recipe makes around 3 x 380g jars,  I like to keep the pieces a little larger than normal so you get to taste the individual pieces of fruit. 

If you cannot get hold all of the fruit required, just make sure the  total weight of the fruit used equals the amount shown in the recipe.


New - This year I cooked my mincemeat in the slow cooker and it worked really well.  If you try this method, after leaving the mincemeat over night, place in the slower cooker and cook on high until the lid of the slow cooker develops condensation on it, showing that the contents  is hot, mine took around 45 minutes to achieve this.  Then turn down to low and cook for a further 3 hours.




Ingredients - 

175g raisins
113g sultanas
113g currants
55g mixed peel
55g dried prunes, pips removed and roughly chopped
175g brown sugar
225g apples, peeled and roughly chopped
juice and grated rind of one orange
juice and grated rind of one lemon
25g chopped almonds
25g chopped pecans
8g allspice
2 1/2g nutmeg
75ml spirit, you can use any spirit you wish, or I like to use a red wine.

Method - 

Mix all the ingredients together, except half of the spirit, in a large ovenproof bowl and cover and leave to stand overnight.

The next day, preheat the oven to 110c, cover the bowl with foil or a lid and place in the oven for about 3 hours.

Allow to cool, then mix in the rest of the spirit and put into sterillised jars.

If possible the mincemeat needs to mature for at least two weeks before using.

* Once sealed, the mincemeat can be kept for at least a year if stored in a cool dry place.

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