In our recipe series, keen baker Jen Morris, of Rowney Green, gears up for Christmas with a traditional mincemeat recipe.
I am a huge Christmas fan and while November may feel too early to be starting with all that, I give myself special dispensation to make the kitchen festive on “Stir-up Sunday” (November 25 this year).
More traditionally associated with making the Christmas pudding, I use the day to make my Christmas cake and mincemeat, to give both a few weeks for the flavours to deepen.
This recipe has been gifted to me by a friend’s grandmother, hence the “old school” measurements. I still weigh it out this way, because it feels like the proper thing to do! This is the work of a few minutes and will make delicious mince pies and desserts.
- 12oz raisins
- 12 oz sultanas
- 12oz currants
- 1lb cooking apples, peeled, cored and diced
- 1lb caster sugar
- 8oz suet (veggie suet is available)
- Juice of 1 orange
- Large pinch mixed spice
- Large pinch grated nutmeg
- 2tbsp brandy or rum (optional)
1) Combine everything in a large bowl.
2) Optionally, if you like a “gooey” mincemeat, put half the mixture through a mincer or pulse in a blender, then mix back together. This encases the whole fruit in rich, delicious sauce.
3) Gather people for obligatory stirring and making wishes!
4) Decant into sterilised jars and seal carefully.
5) Store in a cool place, ready for making Christmas treats.