I usually make my mincemeat in the first week of December so that the flavours have time to settle and absorb before the first batch of mince pies is baked. I make a large batch so there is plenty for friends and family to tuck into. Without the addition of sugar or suet, my mince pies are not sickly like shop-bought ones and therefore many more can be consumed!
As long as the mincemeat is stored in sterilized, sealed jars in the fridge, it will last for months. To sterilize your jars and their lids, pour boiling water from the kettle into and over them, taking considerable care not to burn yourself. Don’t place the jars in a pan of boiling water or they may crack or explode. Either leave to evaporate dry while you make the mincemeat or dry off with a clean tea towel. If you are using old jars that you’ve lost the lids for, you can make substitute lids with greaseproof paper or aluminium foil secured to the jar with an elastic band.
Mincemeat – enough to fill approximately 65 mince pies.
Ingredients
- 12oz/340g raisins
- 12oz/340g sultanas
- 7oz/200g currants
- 2 apples, small-medium, peeled and grated
- 3½oz/100g mixed peel
- 2½fl.oz/75ml apple juice
- 2½ tsp mixed spice
- 1 tsp cinnamon
- ¼ tsp nutmeg
- a dash of fresh lemon juice
- flesh and juice of 1 satsuma — leave the peel on and cut in half so that you can squeeze the juice and flesh from each half straight into the mixture
1. Combine all the ingredients in a large bowl, mixing well.
2. Spoon the mincemeat into sterilized jars. I use a 1½ pint/900ml jar and a 17fl.oz (almost ¾ pint)/500ml jar. Seal the jars and store in the fridge.
Suggestions for use:
- mince pies
- lattice mince tart — make one large tart with strips of pastry criss-crossed over the mincemeat filling.
- mince pie crumbles — pastry bases, mincemeat filling and a topping of crumble
- mince puffs — mincemeat wrapped in puff pastry, similar to an apple turnover.
- baked stuffed apples
Categories: recipes
