Chilli & Chocolate Mincemeat
After the success of last year’s chocolate mincemeat, I thought I’d better have another go. Last week was Stir-up Sunday, when traditionally Christmas puddings are made, giving them ample time to mature before the big day. It is also a good time to make mincemeat for the same reason. I did neither. But due to the floods and consequent train disruption on the following day, I was unable to attend the chocolate conference that I’d taken the day off work for, so it was mincemeat making for me and Stir-up Monday instead. This year I decided to vary things a bit, quite a bit in fact. I added prunes and cranberries and omitted the currents (principally because I didn’t have any). I added my own homemade mixed peel, some of the mint vodka I made back along and one of our rare chillies that actually ripened in the excuse for a summer we had this year.
So, as last year, I threw the following ingredients into a bowl, gave a good stir, covered with a plate and left for 5 days, stirring once a day. Packed into 4 sterilised 1 lb jars, then sealed with waxed discs and lids. I used some of the lovely vintage labels that the even lovelier Susan of A Little Bit of Heaven on a Plate sent me recently for having entered her home made and well preserved challenge.
- 300g Cornish & Somerset cooking apples (varieties unidentified) – peeled, cored and finely chopped.
- 50g vegetarian suet
- 200g raisins
- 110g sultanas
- 100g prunes – chopped
- 50g dried cranberries
- 50g home-made mixed peel – chopped
- 100g dark chocolate (85%) – chopped
- 125g dark brown sugar
- grated zest and juice of an organic lemon (unwaxed)
- 1 small rocotto chilli – deseeded and chopped finely.
- 40g flaked almonds
- 3 tbsp rum
- 3 tbsp mint vodka (home-made)
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- a good grating of nutmeg
- a small grating of star anise
The sweet and spicy aroma emanating from the bowl was intoxicating and when I did, err, lick out the bowl afterwards, I was extremely pleased with the results. The mint vodka gave a hint of something different and the chilli was just about right, warming rather than overheating. The chocolate was an excellent addition and worked to give a slightly deeper and richer flavour and also prevented the mincemeat from being overly sweet. I can’t imagine ever wanting to buy mincemeat again.