Each year I vow to make mincemeat and each year I fail. But this year, I’ve bucked the trend – hooray. CT is not a fan of mince pies and I can take them or leave them, but home-made mincemeat is a different food game altogether – or at least that’s what I’m hoping. I based my mix on the one in British Baking by Peyton and Byrne, but used rum instead of brandy and the home-made mixed spice I concocted after reading Karen’s post about it on Lavender and Lovage. I also, added, errrr, chocolate! I made it a couple of weeks ago but am letting it brew for a while. As it has lots of apple in the recipe, I thought I’d sneak it into this month’s apple themed We Should Cocoa.
These are the ingredients I mixed together in a large bowl which I covered and left over night before giving a good stir and spooning into sterilised jars:
- 225g Cornish cooking apples (variety unidentified) – finely chopped
- 110g vegetarian suet (rather wished I’d used butter in retrospect)
- 175g raisins
- 110g sultanas
- 110g currants
- 50g mixed peel
- 100g dark chocolate (70%) – chopped
- 175g dark brown sugar
- grated zest and juice of an organic orange (unwaxed)
- grated zest and juice of an organic lemon (unwaxed)
- 25g flaked almonds
- 3 tsp mixed spice (home-made)
- 3 tbsp rum
This should keep for a year in a cool dark place, but I have plans for this mincemeat and I’m really looking forward to trying it. Assuming it makes the grade, a couple of the jars might make it into this year’s Christmas hampers.