Round about the same time I make my Christmas pudding, I also make homemade mincemeat as I have plenty of dried fruit and spices in the cupboard at this time of the year since I have been stocking up. If you like mincemeat then it’s madness not to make your own as it is so quick to make and so much better than any you can buy which always seems to be far to sweet. And I have a sweet tooth!
To make mincemeat you literally just mix all the ingredients together and leave for a day or two for the flavour to blend stirring once or twice when you remember. Then all you need to do is pack it into jars or airtight containers and store until required. The containers you use must be scrupulously clean so I like to use them straight out of the dishwasher. If you store it in a cool place the mincemeat will last for up to 1 year.
So now you are all set to make your own superior mince pies this festive season or try my delicious melt in the mouth pear and mincemeat pie
- 125 g carrot coarsely grated
- 200 g cooking apple peel cored and coarsely
- 200 g sultanas
- 200 g raisins
- 200 g currants
- 100 g dried cranberries chopped
- 350 g light muscovado sugar
- 175 g vegetable suet
- 2 tsp ground mixed spice
- finely grated zest and juice 1 orange
- 100 ml rum or brandy
- Place the grated carrot and apple in a large mixing bowl, then add the dried fruit and stir until well combined.
- Add the remaining ingredients and mix together well.
- Cover with a tea towel and allow to stand for 24 to 48 hours in a cool place, stirring occasionally.
- Spoon into clean jars or airtight containers, packing down well to exclude any air bubbles.
- Seal, label and store the jars in a cool, dry place until required.