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Time to make mincemeat if you like to use your own for mince pies. My favourite recipe comes from The Cotswold Cookbook, but Nigella has a good one in the Domestic Goddess book.
12oz raisins
6oz currants
4oz soft brown sugar
4oz shredded suet
2 small cooking apples, peeled and chopped small
1 orange, juice and grated rind
1 lemon, juice and grated rind
1 teaspoon mixed spice
3 tablespoons of whisky/brandy/rum
Mix the dry ingredients and sugar, then add the wet ingredients and combine well. Leave covered for an hour, then stir again and pack into clean jars. Makes 3lbs.
(I sometimes swap some of the dried ingredients for other dried fruit, like diced apricot or more exotic things like crystallized ginger or papaya, as long as the proportions stay the same it's fine)
12oz raisins
6oz currants
4oz soft brown sugar
4oz shredded suet
2 small cooking apples, peeled and chopped small
1 orange, juice and grated rind
1 lemon, juice and grated rind
1 teaspoon mixed spice
3 tablespoons of whisky/brandy/rum
Mix the dry ingredients and sugar, then add the wet ingredients and combine well. Leave covered for an hour, then stir again and pack into clean jars. Makes 3lbs.
(I sometimes swap some of the dried ingredients for other dried fruit, like diced apricot or more exotic things like crystallized ginger or papaya, as long as the proportions stay the same it's fine)
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