This weekend we realised that the 2012 mincemeat supplies were looking a bit think on the ground – yikes! Too late to top up the mincemeat we thought…but no. Looking on-line we discovered this lovely recipe, quick, easy and delicious.
Makes just over 1KG
4 oz of nuts
12 oz cooking apples, grated
10 oz mixed fruit (raisins, sultanas and candied peel)
4 oz chopped apricots, dates, figs (whichever or all you like)
1 teaspoon freshly grated nutmeg
1 teaspoon ground cinnamon
1/2 half teaspoon ground allspice
6 oz shredded suet
4 oz dark brown soft sugar
grated zest and juice of 2 oranges and 1 lemon
10fl oz booze
(for the whisky, Drambuie and ginger mix I added 3 tablespoons of candied ginger)
Place the cooking apples, mixed fruit, sugar and orange and lemon juice in a pan and heat very slowly until the juices start running and the sugar has dissolved. The raisins and sultanas in the fruit should look plump. Place all the ingredients in a non-metallic bowl, mix well and cover with a clean cloth. Leave overnight in a cool place and pack tightly into clean jars the next day. Store somewhere cool and dark until needed and refrigerate after opening.
Recipe courtesy of www.littledishy.com