Sunday 3 November 2013

Home made Mincemeat

Before you start making your mincemeat, make sure you have a cat to supervise you . . .  Banshee in this case.


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.




The apricots are snipped up small with scissors.  I decided to add the little packet of dried fruit we got from Lidl too, as that has dried cranberries in it.  




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 . . .

15 comments:

  1. That looks delicious. I love your header pic and Banshee is gorgeous.

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  2. Thank 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.)

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  3. This sounds so good. You and Weaver put up the most interesting recipes.
    I 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

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    1. 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!!

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  4. lovely! I shall be making this !

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  5. Cait - 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.

    Pat - 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.

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  6. P.S. Banshee has a VERY imperious demanding voice, hence her name. She would do ANYTHING for a piece of cheese!

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  7. Looks 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 :)

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  8. Hi BB

    So 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

    x

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  9. 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.

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  10. I'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.
    Arilx

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  11. Pattypan - that seems so long ago now, that we were on CL together, before I was thrown off!

    R/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!

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    1. Hi BB

      About 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

      x

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  12. I must try making this , my mother in law loves mince meat pie !
    I am sure the cat will love helping .lol

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  13. Willow - enjoy making it and I'm sure the cat will give you expert advice!

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