Homemade Christmas Mincemeat
For the best of mince pies!
Is there any gift more personal and pleasing, than one that has been created or made for you? Don’t go kidding yourself that it’s the easy option – it is definite not that, but it is certainly the most rewarding for the person making and the recipient.
During the next couple of months, I hope to come up with some ideas for you. I’ll go down the traditional route, but also some ideas that a little more quirky. Keep checking in for inspiration.
Making and gifting your own mincemeat for Christmas is a great way to start. Traditionally festive, simple to make, but a little time consuming and the result are a million miles away from the commercial option. Although a shop bought might prove to be cheaper, there is a reason for that! It is usually syrupy and so much sweeter. Homemade is all about the flavour!
I love making a homemade mincemeat, because there is no rule book! I turn to my cupboards and raid any dried fruit that is left over. In the past I’ve added dried fruits that you expect to find but also cherries, figs, prunes, dates …. All to clear up left overs! it’s also nice to start the new year afresh with an empty shelf!
This is my recipe – it fills about 10 (300ml) jars which I use for gifts and a further l x litre jar, which Is for my own personal use. I often use it to make mince pies which are also to gift.
I encourage you to mess around with the ingredients, and if I have any fountains of knowledge (top tips), I have included them in the method and notes below.
The Recipe
Ingredients list:
700g Raisins
500g Currants
500g Sultanas
200g Finely chopped mixed peel
150g Additional fruit – I used chopped, pitted prunes.
1kilo of Bramley Apples – Washed.
500g Shredded Vegetable Suet (see ingredients notes)
300g Flaked Almonds
3 x tablespoons mixed spice
1x heaped teaspoon cinnamon
1 x teaspoon ground nutmeg
Grated rind and juice – 3 unwaxed lemons
Grated rind and juice – 4 unwaxed oranges
500g Dark soft brown (Muscovado) sugar (you can use more, but I think that there is enough sweetness in the fruit, but feel free to add more if that is more appealing).
10 tablespoons of Dark spiced rum (See Ingredients note)
Method
- Pour the dried fruit into a large clean, ovenproof bowl
- Add the almonds, spices and suet, as well as the fruit peel and juice
- Core the apples and either chop into tiny cubes or grate, add to the bowl
- Finally add the sugar and using a large spoon, stir all of the ingredients until well mixed
- Cover and leave overnight for the flavours to start to mingle.
- The following day preheat an oven to 100’c. Give all of the ingredients in the bowl another stir, then cover the bowl with foil. Place in the oven for about 4 hours. Your kitchen will smell wonderful as it starts to warm through.
- Remove from the oven and set the foil to one side. Stir all of the ingredients, so that they are coated with the melted suet. This will help to preserve the mincemeat as it wont begin to ferment. I do this a couple of times as the mincemeat cools.
- Wash & sterilise the jars and lids. Set aside to dry. (I like to dry mine in the oven at 100’c ensuring they are completely sterilised).
- When the mincemeat is almost cool add the rum or your chosen alcohol and stir through.
- Pack the mincemeat into the clean jars – trying to pack down and leave no air pockets. Fill almost to the top and seal immediately.
Notes
- Label the jars, making sure that the ingredients are listed, particularly and allergens i.e.nuts! Add the date made – this mincemeat should store unopened for a year!
- I choose to use a gluten free & vegan suet which is sold by Suma , I am sure your local deli’ or health food shop can order it in for you.
- If you want to make gluten free mincemeat, make sure the alcohol you choose, is also “gluten free”.
- I like to add rum, but you can use brandy, sherry …. Once again, it does tend to be what I have left in the cupboard.
- Consider making mince pies instead of gifting the jars? Present them in a lovely Christmas Cake Tin as a gift. You can buy really effective gluten free pastry now, which is quite nice as a base and then top with a ground almond based crumble topping. A thoughtful gift for a friend or family member on a coeliac diet.
MISSION STATEMENT:
Obviously, the most important thing for me when planning, making and putting together hampers for gifting at Christmas, to friends and family, is to add some love. Cheesy? Definitely – but when I create or cook a recipe I have to enjoy the process, not rush it, and invest some care and love as well as the time. I do absolutely believe that the food that you create with love will always taste better.
How many of us have created a meal in a rush, just not wanting to be there? It never tastes great does it? It is missing the care that food deserves. I am making it my mission to put love back into food!
Have a great time cooking!
Jane x
Loving Great Food.
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