Archive for November 18th, 2008


November 18, 2008

Marie and Michel brought us a huge basket of apples from their garden so it seemed like a good time to make the mincemeat.mincemeat

I don’t like the traditional recipe with suet (not that I could buy suet here anyway) so I always make a cooked version based on apples.

You peel and chop 3lbs of apples and cook them in a pint of cider with zest and juice of an orange and a lemon. Once it comes to the boil, simmer for 10 minutes.

Then add 2lbs of mixed dried fruit, 1lb brown sugar and 3 teaspoons of mixed spice (more if you like). Once the sugar has melted, leave to cook gently for another 15 to 20 minutes.

Leave to cool completely and then stir in a good quarter pint of your favourite spirit. The recipe says rum but I use brandy.mincemeat2

Spoon into jars and leave for at least two weeks before using.

I made a double  quantity as most of my friends and neighbours like coming round for mincepies.

It’s a shame my pastry is a bit hit and miss though.