Homemade mincemeat bares little resemblance to the shop bought stuff. Follow this simple recipe and transform dull mince pies into delicious sweet treats. Need I say more?
Makes: 2 x 500ml pots – enough for 50 miniature mince pies
Preparation Time: 20 minutes + overnight soaking
Cooking Time: 2 hours
Shelf Life: Up to 1 year
Effort Level: dead easy
2 Bramley apples
100g dried apricots (no soak)
50g dried cranberries
50g flaked almonds
125g soft brown sugar
75g beef suet
1 tbsp mixed spice
1 (heaped) tsp allspice
1 tsp cinnamon
6 tbsp cointreau or grand marniere
Large oven proof bowl
Tin foil, cling film and greaseproof
2 x 500ml jars
HERE’S WHAT YOU DO:
Step One: Soaking The Fruit
Finely chop the apricots and tip into the bowl with the dried fruit.
Add the finely grated orange and lemon zest plus their juice.
Peel and grate the apples into the mix.
Add the liqueur and stir well.
Cover with cling film and leave overnight.
Step Two: Baking The Mincemeat
Day 2: Preheat the oven to 120C/225F/ ¼Gas
Add the remaining dry ingredients to the bowl and stir well.
Cover loosely with tin foil and place on the bottom oven shelf for 2 hours.
Take out the oven and stir the mixture to distrubute the melted suet
Step Three: – Sterilising The Jars & Bottling
Wash and dry the jars and place in the oven for 30 minutes.
Let the mincemeat cool, then stir in 3 more tablespoons of liqueur.
Pack into the sterilised jars. Cover with a greaseproof disc or cling film.
Store in a dark cupboard until needed.