BOOZY MINCEMEAT
A staple of Christmas, this mincemeat will make the perfect addition to all your seasonal baking
Provided by Ruth Watson
Categories Dessert
Time 40m
Yield Makes about 3.5kg/7lb
Number Of Ingredients 15
Steps:
- Wash the dried fruit thoroughly in a colander under the cold tap (you may find it easier to do this in batches) - whatever it says on the packet, washing the fruit is something I've (Ruth Watson) always done. Tip the fruit on to clean tea towels and dry by patting in the cloths.
- Put the dried fruit in a very large bowl with the apples, suet, almonds, sugars and spices. Grate the zest of the lemon into the bowl, then squeeze in the juice. Tip in the peel and the alcohol.
- Mix all the ingredients very thoroughly - it's easiest to do this with your (very clean) hands.
- Cover and leave to stand for 24 hours, asking the family to stop and give it a good stir with a spoon when they pass by.
- Pack the mincemeat into sterilised or dishwasher-clean jars (Kilner jars are ideal) and top with greaseproof paper jam covers. Seal the jars tightly and store in a cool place. The mincemeat will last from one year to the next, but's best used within 6 months.
LUXURY MINCEMEAT
From WI Complete Christmas. I always used bought mincemeat for my Christmas mince pies but this year I decided to make my own and I'm so glad I did. I normally secretly don't like mince pies but feel I have to make them to be seasonal but this year I have to say I really enjoyed them; the mincemeat also made the whole house smell wonderfully seasonal. The original recipe calls for 50g chopped walnuts or hazelnuts, as we don't like nuts I added 25g each to the sultanas and raisins instead. I feel sure the recipe could be altered to suit individual tastes and I intend to try it with some cranberries added. It can apparently be frozen and actually used directly from the freezer as it scoops like ice cream. It is essential to have 450g apples after the peels and cores have been removed.
Provided by Lou van
Categories Fruit
Time 50m
Yield 1 1/2 kg
Number Of Ingredients 16
Steps:
- Mix all the dried fruit, sugar, butter, spices, and apples in a bowl.
- Heat the cider in a large pan until it bubbles around the edge.
- Stir in the fruit mixture, lemon rind and juice; and syrup.
- Cover and simmer for 20 mins stirring occasionally.
- Remove the lid and continue to simmer until the juice is almost absorbed.
- Cool, stir in the brandy, Madeira (and nuts if using).
Nutrition Facts : Calories 2465, Fat 44, SaturatedFat 26.5, Cholesterol 106.9, Sodium 399.8, Carbohydrate 539, Fiber 37.1, Sugar 431.2, Protein 16.8
EASY MINCEMEAT
Make homemade mincemeat for your Christmas bakes. It's a lot easier than you might think, and the recipe can be scaled up or down. This works well as a gift, too
Provided by Benjamina Ebuehi
Time 20m
Yield Makes 850g
Number Of Ingredients 11
Steps:
- Put all the ingredients, except the brandy, in a large saucepan. Cook over a low heat for 10 mins, stirring occasionally, until the sugar and suet have completely dissolved.
- Remove from the heat and leave to cool to room temperature before stirring in the brandy. The mincemeat may look loose at this stage, but it will continue to thicken. You can encase it in pastry as soon as it's cooled. Alternatively, spoon the warm mincemeat into a large sterilised jar or several smaller ones (see tip, below). Will keep in a cool, dry place for up to six months.
Nutrition Facts : Calories 61 calories, Fat 1 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 10 grams sugar, Fiber 0.4 grams fiber, Protein 0.2 grams protein, Sodium 0.02 milligram of sodium
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