Ingredients
2lbs cooking apples peeled and finely chopped
1lb mixed fruit, currants, raisins, chopped apricot etc.
1 teaspoon cinnamon
1 teaspoon allspice
2oz slivered almonds
2 lemons rind and juice
6oz soft dark sugar
a slug of brandy or apple juice or whatever you fancy.
Melt the sugar in the liquid/juice and add the chopped apple. When the sugar has dissolved add all the other ingredients and bring to the boil.
Simmer for half an hour until you have a soft mash.
Bottle while hot. This quantity made the five jars of mincemeat pictured, but it is easy to double up on the recipe if you want to have more. It will keep for a couple of months in a cool place but doesn't have the long shelf life of a recipe that includes fat.
I would imagine that it is really quite delicious.
ReplyDeleteIt is a good recipe for using up windfalls, as they don't keep.
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I am sure the scent alone is enough to make you feel Christmassy in your warm cosy house!
ReplyDeleteYes, cinnamon and allspice always smells delicious heating in the pan!
DeleteMincemeat pie was once my favorite pie at Christmas!
ReplyDeleteMom always made it and canned it up. Since we were farmers, Mom always put meat in it. If I made it, there wouldn't be. One of my posts was about my experiences. "Memories"
Spiced meat was the original recipe but it has long been absent from any British mincemeat production so far as I know.
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ReplyDeleteI have never eaten mincemeat before, but it really looks good. I have vague memories of holidays at the homes of relatives as a child and they had mincemeat pie on the table. I thought it actually had meat of some type in it back then,and never even tried it. Pumpkin pie or apple pie was what I chose every time. Now, 60 years later, that I have seen what it is as you make it,I will be trying it. It looks delicious!
I hope you will enjoy it, Susie. You can add what you like to the mixture, cranberries, walnut pieces and so on.
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