So it’s nearly Christmas, (Yes, I am aware that it is only the first week in November) so I thought I would make something Christmassy to make this blog a little more festive!
This week I’m going to show you how to make mincemeat for mince pies, which we will make another time, because you have to leave the mincemeat for at least 2 weeks to marinate. This mixture can be left in the jar for up to 6 months, so next year you can make it earlier if you want to!
This recipe will make a lot of mincemeat, so that you can make plenty of mince pies!
Anyway, this is very easy to make, and I believe that nearly anyone could make this!
So, what do you need?
A preserve jar to put the mixture in (I had a 1.5 ltr container, and there was a little room left over, so it’s a good size for this particular recipe!). You might want to use multiple smaller jars, if it’s more convenient.
These are the ingredients that you are going to need:
- 1 Bramley apple
- 300g raisins
- 300g currants
- 300g shredded suet
- 250g dark muscovardo sugar ( or soft dark brown sugar)
- 85g mixed chopped peel
- 1 nutmeg (grated)
- A little mixed spice
- 1 lemon (for juice and zest)
- 100ml whisky
- 1 fresh bay leaf per preserve jar
- So, what you need to do first is peel and grate the apple, then put it in a bowl and leave to one side; you will need it soon. Now mix the raisins, currants, shredded suet, sugar, chopped peel, nutmeg, mixed spice, lemon zest and lemon juice together until well combined.
- Next add the apple and mix it! Now add the whisky and mix again.
- Put the mixture into your jars and, once you have done this, add a bay leaf to each jar and seal. As I said before, you will have to leave this for at least 2 weeks, but it will last up to 6 months.
See, I told you it was easy; nothing to it, really!! In a couple of weeks, I will show you how to make the mince pies, which, I have to say, are amazing.
That’s all for now, so, until next time, bye!