I know it may seem a bit early to talk about the “C-word”….Christmas. But if you want to make your own christmas pudding, christmas cake or mincemeat for those divine mince pies, its time to get your skates on.
Today I am sharing my recipe for the best mincemeat I have tried. Its a combination of several recipes I have tried over the years and the flavour is exactly what I like in a minced pie. You can find the recipe for my mince pie pastry here in a few weeks time, I cant make any before Christmas really kicks in now can I?!
Make 1 large kilner jar or 3-4 regular jars
- 600g mix raisins, currants, sultanas and glace cherries (I tend to use about 50gs of these for sweetness)
- 250g shredded suet (I use vegetarian)
- 250g dark muscovado sugar
- 85g mixed chopped peel
- grating nutmeg to taste (I like a lot!)
- 1/4 tsp mixed spice
- grated zest and juice 1 lemon
- 1 Bramley apple
- 100 – 150ml whisky
- This is as simple as stirring everything together and allowing it to mature! Pop everything except the apple and whisky into a bowl and mix until well combined.
- Grate in the apple and stir through the rest of the mixture.
- Next add the whisky, the mixture should be just wet so that it starts to get sticky as you stir through it. You don’t want too much whisky as it would give you soggy bottom minced pies!
- Put the mixture into jars and allow to marinate for a few weeks. You can make this closer to Christmas but I find it really needs at least 2 weeks to be ready and 4 weeks to be great!