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I like Delia's mincemeat recipe
We usually put more fruit in instead of peel...Gordon's recipe looks interesting too - might try a combo of that (ie butter not suet) and Delia's next, but after the success with the candied peel making yesterday the next lot will have some!
Ingredients
8oz (225g) Bramley apples, cored and chopped small (no need to peel them)
4 oz (110 g) shredded suet
6oz (175 g) raisins
4oz (110 g) sultanas
4oz (110 g) currants
4oz (110 g) whole mixed candied peel, finely chopped
6oz (175 g) soft dark brown sugar
grated zest and juice 1 orange
grated zest and juice 1 lemon
1 oz (25 g) whole almonds, cut into slivers
2 level teaspoons mixed ground spice
¼ level teaspoon ground cinnamon
good pinch freshly grated nutmeg
3 tablespoons brandy
You will also need 3 x 1lb (350ml) preserving jars and 3 waxed discs.
All you do is combine all the ingredients, except for the brandy, in a large mixing bowl stirring them and mixing them together very thoroughly indeed. Then cover the bowl with a clean cloth and leave the mixture in a cool place overnight or for 12 hours, so the flavours have a chance to mingle and develop. After that pre-heat the oven to gas mark ¼, 225°F (120°C). Cover the bowl loosely with foil and place it in the oven for 3 hours, then remove the bowl from the oven. Don't worry about the appearance of the mincemeat, which may look covered in fat. This is how it should look. As it cools, stir it from time to time; the suet will coagulate and, instead of it being in tiny shreds, it will encase all the other ingredients. When the mincemeat is cold, stir well again, adding the brandy. Pack in jars that have been sterilised, when filled, cover with waxed discs and seal. The mincemeat will keep for ages in a cool, dark cupboard - I have kept it for up to 3 years.
8oz (225g) Bramley apples, cored and chopped small (no need to peel them)
4 oz (110 g) shredded suet
6oz (175 g) raisins
4oz (110 g) sultanas
4oz (110 g) currants
4oz (110 g) whole mixed candied peel, finely chopped
6oz (175 g) soft dark brown sugar
grated zest and juice 1 orange
grated zest and juice 1 lemon
1 oz (25 g) whole almonds, cut into slivers
2 level teaspoons mixed ground spice
¼ level teaspoon ground cinnamon
good pinch freshly grated nutmeg
3 tablespoons brandy
You will also need 3 x 1lb (350ml) preserving jars and 3 waxed discs.
All you do is combine all the ingredients, except for the brandy, in a large mixing bowl stirring them and mixing them together very thoroughly indeed. Then cover the bowl with a clean cloth and leave the mixture in a cool place overnight or for 12 hours, so the flavours have a chance to mingle and develop. After that pre-heat the oven to gas mark ¼, 225°F (120°C). Cover the bowl loosely with foil and place it in the oven for 3 hours, then remove the bowl from the oven. Don't worry about the appearance of the mincemeat, which may look covered in fat. This is how it should look. As it cools, stir it from time to time; the suet will coagulate and, instead of it being in tiny shreds, it will encase all the other ingredients. When the mincemeat is cold, stir well again, adding the brandy. Pack in jars that have been sterilised, when filled, cover with waxed discs and seal. The mincemeat will keep for ages in a cool, dark cupboard - I have kept it for up to 3 years.
We usually put more fruit in instead of peel...Gordon's recipe looks interesting too - might try a combo of that (ie butter not suet) and Delia's next, but after the success with the candied peel making yesterday the next lot will have some!
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