Mincemeat
This inviting recipe for home made mincemeat has a lovely rich taste that improves with time, making it perfect for home canning, or to give as home made Holiday present, and, no doubt, as filling for mince pies.
Ingredients
3 c raisin
1 1⁄2 c currants
1⁄2 c rum (dark rum, brandy or sherry)
2 apple (medium size, peeled, cored and finely chopped)
2 t mixed spice (your favorite holiday mix)
1⁄2 t nutmeg (finely grated)
1 c brown sugar
4 T water (warm)
2 T butter
Instructions
- Set raisins, sultanas, currants, and dried cherries into a large bowl. Add rum, mix well, cover and let stand in a cool place for 12-24 hours. Stir occasionally.
- Blanch the chopped apple in boiling water for 2 minutes. Drain thoroughly and add to the soaked fruit, together with the mixed spice, nutmeg and chopped roast hazelnuts. Mix thoroughly.
- Gently heat the warm water, brown sugar and butter, stirring constantly, until the sugar melts. Add to the fruit mixture and mix thoroughly.
- It is ready, use it straight away or pack into sterilized canning jars.
Total time
45 minutes
Cooking time
15
Preparation time
30
Yield
3 lb
Notes
Once sealed, you can decorate the lids with net or light muslim, greaseproof paper or fabric and tie them with a colorful string. Remember to label the jars.
The flavor of this home made mincemeat improves with age so it is ideal for a Holiday present, or school fairs, Christmas bazaars, Holiday market, and similar fund-raising events.
Source
British cuisinePreparation and cooking time given do not take into account standing time.
challenging, bake, sweet
dessert, treats
English food recipes
Food in Europe.
Food in Europe.