Monday, 23 November 2009

I thought it would be cute to make my own mince meat filling for the mince pies this christmas, and I don't think you can go to far wrong with a recipe from Delia. I made mine in advance so that the juices can really mingle together in the jar for a while, and I would suggest doubling the brandy measurement, especially if you are spending the holidays with your grandparents. I tried a little on a spoon and its delicious, and makes you're kitchen smell like a cinnamon delight.

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

Combine all the ingredients (apart from the brandy) in a bowl, and mix throughly. Then leave the bowl to stand for the night (12 hours) covered by a clean cloth. In the morn when you awake hungry for festive treats... you must wait! Its not ready to eat yet. Place the Bowl (check its oven proof, if not use a baking tray instead) in the oven, preheated to 220F (120C) and leave for 3 hours. When the time is up, remove from the oven and leave to cool completely, stirring occasionally. To keep for several weeks you are going to need to pack this mixture into a sterilised jar, then seal with a waxed disc (which oddly you can by at the post office). To sterilise your jar just wash it well with hot soapy water, dry then place in the oven for 5 mins at 350F (180C)

Now you may finish the remaining brandy,and revel in your glorious handy work.

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