Begin by assembling your ingredients. I normally start making mincemeat with the first windfalls, back in August, but I forgot this year, and so I have got the scabby old apples from the £1 boxful we bought a few weeks back (and which got overlooked because I have been buying my favourites, Russetts, instead. Peel, core and chop.
I start by putting them into one of my earthenware jars, layering with spices, sugar and dried fruit.
Unfortunately, half way thhrough I realized I'd forgotten the spices (Nutmeg, Cinnamon and Cloves) so I had to tip out all the fruit into a bowl, and combine with the spices. Then I decided to add the zest and juice of a large orange. The smell was DIVINE . . .
This will keep, without suet, for a year or more in a cool place (not the fridge). You can use it within a month or so of making, but it improves with keeping. The original recipe came from Farmhouse Fare, and I make it every year without fail. Bon appetit . . .
That looks delicious. I love your header pic and Banshee is gorgeous.
ReplyDeleteThank you for that - another thing to do with some of my boxes full of apples which are not keepers. I have two apple tarts and two apple crumbles in the freezer and intend to make another of each tomorrow to add to them. Mincemeat is a perfect idea and I shall visit Lidl for some of that dried fruit (there is a Lidl near here and I have never been inside.)
ReplyDeleteThis sounds so good. You and Weaver put up the most interesting recipes.
ReplyDeleteI must admit I buy the little ready made tarts from the store or order them. Here in Tucson we are still in the 80/50 so mincemeat is not a big tradition here,
But I do make candied citrus peel ( lots of citrus trees in Arizona) and lots of cookies.
Does your kitty wail like a Banshee ? she is quite lovely.
cheers, parsnip
Parsnip, have you tried mincemeat (steeped in brandy of you want!) mixed into softened icecream? It's amazing! Best served in small servings as it doesn't feature on the Weight Watchers list!!
Deletelovely! I shall be making this !
ReplyDeleteCait - do you know Laugharne at all? I have to say, some photos look better blown up and this is one of them. I tink we were up in Laugharne Castle when I took that, a couple of years ago now.
ReplyDeletePat - you can add all sorts of dried fruit, chopped nuts too if you wish, and either leave the orange element out or change it to lemon, or add home-made orange/lemon peel, which is amazingly better than "boughten" stuff (it actually TASTES and SMELLS like citrus!)
parsnip - I am a sort of old-fashioned cook really. Living in the past I guess. I can understand mincemeat not being a great tradition in your neighbourhood then Candied citrus peel, as I mentioned to Pat, is the TOPS. My eldest daughter made me some last year and I have asked for more.
Annie - I hope you enjoy it.
P.S. Banshee has a VERY imperious demanding voice, hence her name. She would do ANYTHING for a piece of cheese!
ReplyDeleteLooks beautiful - can smell the Christmassy aroma from here :) I love making mincemeat and use an old recipe I've had for years from an old BBC Good Food. Its a 100% better than the bought variety and so easy :)
ReplyDeleteHi BB
ReplyDeleteSo glad you have shared the recipe you gave to me quite a few years ago now. Its still the best recipe I have ever made because it is lovely and moist and best of all no suet. After you gave me the recipe I went on Abebooks and acquired the books. Glad to see you busy in the kitchen again.
Take care
Pattypan
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I'm allergic to grapes so can't have sultanas or raisins....VERY annoying. Never mind....your mincemeat looks lovely and I could make it for the others I suppose....hmmm.
ReplyDeleteI've just been given some windfall apples and this would be perfect to use them up- I just adore the smell of the spices as you make it.
ReplyDeleteArilx
Pattypan - that seems so long ago now, that we were on CL together, before I was thrown off!
ReplyDeleteR/Robin - I see I am preaching to the converted with you.
Em - you could leave the traditional dry fruit out, and make with dates, figs, apples, dried tropical fruit, any nuts you like, instead.
Aril - It is so enjoyable to make, smells divine and tastes even better than it smells!
Hi BB
DeleteAbout 6 years I think since CL, and I still make this recipe as it is so luxurious and because of the spirit it keeps for much longer. I have also used Grand Marnier and I think if I remember correctly in the original recipe wine was used (well it is referred to as wine but the year's ago Brandy used to be know as Brandy Wine). I use an old Rumtopf pot for the layering and as you say it is good for using up apples when their skins are past their best. This year I am going to make a large mincemeat tart (made of course with the HM Mincemeat) but layered with meringue.
Hope you are well
Love and Light
Pattypan
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I must try making this , my mother in law loves mince meat pie !
ReplyDeleteI am sure the cat will love helping .lol
Willow - enjoy making it and I'm sure the cat will give you expert advice!
ReplyDelete