You absolutely must.
It is altogether the nicest mincemeat and makes the best mince pies you will ever eat. It also has the bonus of having no additives or anything funny in it.
Best to make it now and let it cogitate for a few weeks. I love making my mincemeat, you get an early little waft of Christmassy spicey deliciousness which always sets me off singing Christmas carols and more importantly reminds me that I should probably get on with my Christmas cards and things...yikes....
(Makes about 10 jars)
1lb/450g - raisins
- sultanas
- currants
- sugar
- cooking apples, peeled and cored
12oz/300g shredded beef suet
1 orange
a hefty slug of apple juice
3oz/75g chopped walnuts
2 blobs of stem ginger in syrup or 4 large pieces of crystallised ginger
2tsp - ground cinnamon
- ground nutmeg
- ground mixed spice
a substantial slosh brandy/ginger wine/both
Pick over the fruit and remove any stalks.
Add the apple juice, the zest and juice of the orange and grate in the ginger.
Grate in the apples and stir in with the suet, walnuts, sugar and spices.
Stir well.
Cover the bowl with a tea towel and leave in a cool place overnight.
Sterilise your jars and leave to cool. Add the brandy/ginger wine to the mincemeat and stir well, then pack it into the jars. Really press it down in between each spoonful so that there are no air gaps in the jar. Everything tends to get a bit sticky during the packing process, so wipe the rims of the jars before putting the lids on.
Store in a cool dark place until December 1st-ish.
Instructions for the best and most delicious homemade mince pies here!
It is altogether the nicest mincemeat and makes the best mince pies you will ever eat. It also has the bonus of having no additives or anything funny in it.
Best to make it now and let it cogitate for a few weeks. I love making my mincemeat, you get an early little waft of Christmassy spicey deliciousness which always sets me off singing Christmas carols and more importantly reminds me that I should probably get on with my Christmas cards and things...yikes....
(Makes about 10 jars)
1lb/450g - raisins
- sultanas
- currants
- sugar
- cooking apples, peeled and cored
12oz/300g shredded beef suet
1 orange
a hefty slug of apple juice
3oz/75g chopped walnuts
2 blobs of stem ginger in syrup or 4 large pieces of crystallised ginger
2tsp - ground cinnamon
- ground nutmeg
- ground mixed spice
a substantial slosh brandy/ginger wine/both
Pick over the fruit and remove any stalks.
Add the apple juice, the zest and juice of the orange and grate in the ginger.
Grate in the apples and stir in with the suet, walnuts, sugar and spices.
Stir well.
Cover the bowl with a tea towel and leave in a cool place overnight.
Sterilise your jars and leave to cool. Add the brandy/ginger wine to the mincemeat and stir well, then pack it into the jars. Really press it down in between each spoonful so that there are no air gaps in the jar. Everything tends to get a bit sticky during the packing process, so wipe the rims of the jars before putting the lids on.
Store in a cool dark place until December 1st-ish.
Instructions for the best and most delicious homemade mince pies here!
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