We are very busy right now here at KDD HQ (working on the photography and layout of our Colour Compass ebook) but what can I say? Your wish is our command! For the benefit of those of you who were asking after I posted my oatie recipe, Tom has whipped up another batch of his festive mincemeat, and written up the recipe.
I’m not complaining, as the house smells amazing when this stuff is on the stove with all its delicious fruits and spices – and more mincemeat means more mince pies, which at this time of year is no bad thing.
On the matter of maturing mincemeat (about which some people have strong opinions) Tom says “the mincemeat can be left to mature in the jar for 6 months (or more) before use, but I usually get using mine straight away!”
This recipe makes about 1.5 kg / 3⅓ lb.
Ingredients
200g / 7oz Suet (vegetable)
200g / 7oz Dark soft brown sugar
200g / 7oz Sultanas
200g / 7oz Raisins
200g / 7oz Currants
100g / 3½ oz Dried cherries
100g / 3½ oz Dried Cranberries
700g / 24oz Bramley Apples (420g / 15oz when peeled and cored)
60g / 2oz Blanched almonds
100g / 3½ oz Candied mixed peel
2 Oranges
1 Unwaxed lemon
1 Unwaxed lime
1 tsp Ground cinnamon
½ tsp Grated nutmeg
8 Cardamom pods
1 pinch Ground cloves
100ml / 3½ oz Dark Rum
Method
- If using whole spices, finely grind the cloves, seeds from cardamom pods and cinnamon with a mortar and pestle or spice grinder, then finely grate the nutmeg.
- Zest the oranges, lemon and lime then juice the fruit into a large mixing bowl along with the zest.
- Peel and core the cooking apples then cut them into a small dice and toss into the bowl with the fruit juice and zest.
- Add the suet, sugar, sultanas, raisins, currants, cherries, cranberries and candied peel to the bowl and mixed thoroughly.
- Finely chop the almonds and toast briefly in a hot, dry frying pan over a medium heat, until golden brown.
- Add the toasted almonds and spices to the fruit and mix thoroughly.
- Cover with cling film or a damp clean tea towel and place in the fridge overnight.
- Transfer the mincemeat to a large saucepan and gently bring to the boil (keep stirring regularly, as it can easily stick. Add a splash more orange juice if the mixture sticks a lot).
- Continue to cook gently for 30 minutes, then remove from the heat and leave to cool completely.
- Meanwhile prepare 3 large 1lb jars (or 6 medium ½lb jars), by washing thoroughly with hot soapy water, rinsing and drying with a clean tea towel. Then transfer to a pre-heated oven at 180C (350F) for 10 minutes.
- Stir the rum into the mincemeat mix then spoon into the sterilised jars and seal with a tight lid.
Keep your mincemeat away from curious canines and enjoy!
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