Mincemeat
- Lulu Grimes
Published: March 25, 2015 at 3:09 PM
Save recipe
Makes 12
Easy
Total time: 30 mins
+ overnight macerating
0 reviews
loading...
Get 5 months for £5 when you subscribe today
Home-made mincemeat is easy to make, tastes wonderful and is the basis for so much of our Christmas baking. This recipe makes six jars. Give a couple of jars away to friends and family and use the rest to make Christmas pudding, Christmas cake and mince pies.
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Try this mincemeat recipe, then check out our classic mince pies, Christmas cake, Christmas pudding and more Christmas baking recipes.
Ingredients
Nutrition
-
3 apples
cored and finely chopped
-
(I like Waitrose wholesome mixed dried vinefruit) 500g mixed dried fruit
-
100g piece finely chopped candied peel
or ready-chopped mixed peel
-
60g blanched almonds
chopped
-
175g light muscovado sugar
-
1 orange
zested and juiced
-
1 lemon
zested and juiced
-
2 tsp ground mixed spice
-
½ tsp ground cinnamon
-
a good grating nutmeg
-
5 tbsp brandy or rum
-
150g unsalted butter
Nutrition: per serving
- kcal99
- fat3.8g
- carbs15.5g
- fibre0.6g
- protein0.7g
- salt0.04g
Ad
Method
-
step 1
Put all except the butter in a bowl, cover and leave overnight to macerate.
-
step 2
The next day, sterilise six 350ml jars and their lids by washing them thoroughly in hot soapy water, rinsing in very hot clean water and drying them in a low oven.
-
step 3
While the jars are drying, put the fruit mixture in a roasting tin and warm it through in the same low oven for 15-20 minutes. Melt the butter and stir it through the warmed fruit. Divide the mixture between the hot jars and put the lids on. Leave to cool. These will keep for up to 6 months in a cool, dark place.
-
step 4
To make a christmas cake, line and butter a 20cm deep tin. mix 200g self-raising flour, 150g light muscovado sugar, 150g softened butter and 3 eggs with 1 jar of the mincemeat, 150g mixed chopped dried figs, cranberries and cherries and 1 tub glacé cherries. Spoon into the tin and bake at 170C/fan 150C/gas 3 for 2 hours, or until the middle feels springy. Cool in the tin for 30 minutes before turning out to cool completely. Decorate with dried fruit and nuts and brush with apricot jam, or decorate with marzipan and icing.
-
step 5
To make a christmas pudding, mix 1 jar mincemeat with 100g grated butter, 200g self-raising flour, 200g dark soft brown sugar, 4 tbsp golden syrup, 4 tbsp ginger wine, 1 grated apple, 2 balls chopped stem ginger in syrup, 2 eggs and 100g sultanas. Spoon into a 1.5 litre pudding basin (or 2 smaller ones) cover with greaseproof paper and foil and steam for 2½ hours or until cooked through (test with a skewer). Keep steaming if you want the pudding to darken.
-
step 6
To make mince pies, roll out 500g shortcrust or puff pastry to the thickness of a £1 coin and stamp out 12 circles about 8cm across to line 8 bun holes. Put a small spoonful of mincemeat in each (don’t overfill or they’ll explode). Stamp out 12 slightly smaller rounds for lids. Seal the lids on with a little beaten egg and then brush the lids with beaten egg – sprinkle with golden caster sugar if you like. Bake at 200C/fan 180C/gas 6 for 15-20 minutes or until the pastry is golden and cooked. These will freeze cooked or uncooked; to cook from frozen use the same temperature for 30 minutes.
Authors
Lulu GrimesManaging editor
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
0 reviews
Ad
Ad
Loading...
Ad
Loading...
Want to see this content?
This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.
Accept and continue