The Ultimate Scrap Challenge
Christmas Mincemeat was originally minced animal meat mixed with spices, when spices began to arrive to the British Isles. Now I think the tradition of mince pies though goes into the “waste not want not” tradition.
I have this idea that the mincemeat originally was made to use up the leftovers of the dried fruit after the Christmas Pudding and Christmas cake had been made. As with the pudding it could be eaten up to a year later.
Over the years Mincepies have become a traditional part of Christmas fare.
So my ultimate Scrappy Mincemeat.
HOME-MADE CHRISTMAS MINCEMEAT
450g Cooking Apples, cored and chopped small (no need to peel)
225g Shredded suet I use vegetarian suet.
800g Golden Sultanas I don’t like raisins or currants hence the sultanas but use whatever you have, or you like to eat.
225g chopped cherries or candied peel or a mixture
350g soft Brown Sugar
the grated zest and juice of 2 oranges and 2 lemons. If you prefer all lemons that’s grand. Also lime can be used but definitely not grapefruit….believe me it is dire tasting.
4 teaspoons mixed ground spice
1½ teaspoon ground cinnamon
whole nutmeg, freshly grated
We love nutmeg, but again use the spices you like or what you have in your cupboard. I always have nutmegs as it can be used in savoury and sweet dishes.
6 tablespoons brandy or what ever spirits you may have though gin just doesn’t seem to work!!!
All you do is combine all-the ingredients, except for the brandy, in a mixing bowl, stirring them and mixing them together very thoroughly indeed. Then cover the bowl with a clean tea towel and leave the mix in a cool place overnight or for 12 hours, so the flavours have a chance to mingle and develop.
After that preheat the oven to 120°C/gas mark ¼, cover the bowl loosely with foil and place it in the oven for 3 hours. Then remove the bowl from the oven and don't worry about the appearance of the mincemeat, which looks positively swimming in fat. This is how it should look. As it cools, stir it from time to time; the fat will coagulate and, instead of it being in tiny shreds, it will encase all the other ingredients.
When the mincemeat is quite cold stir in the brandy. Pack in sterile jars, cover with wax discs and seal. It will keep in a cool, dark cupboard. I think it is best eaten within a year of making.
Now I am off to make soda bread with a desertsppon or two of mincemeat in the dough to have with a cuppa.
Can I wish you a very Happy Christmas. Nollaig Shona.
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