Christmas Mincemeat
For me, the making of mincemeat marks the official arrival of the festive season. Granted it might only be mid November, but that rich, delicious and heady combination of fruits, spices and booze is like a grand opening to the gates of Christmas. The pathway to treat season formally paved. And I’m heading straight down it…
I suggest saving this one for the weekend when you can get the Buble on Spotify, a festive candle lit and a spare glass at the ready should you fancy a wee dram of rum or Disaronno on the side.
Like a good sourdough, the key here is to let all the ingredients sit together for a good day or so, before baking it low and slow and finally adding the booze. Store it in airtight jars in a cool spot in your kitchen and you have yourself a deeply delicious, additive-free mincemeat that will bring a little magic to mince pies, Christmas puds, shortbread, cakes, tarts (and all the other good stuff in between).
It’ll keep for around 2 years but if you’re anything like us, it will be hastily distributed amongst multiple sweet and savoury dishes that form the festive food-fest. All you need is a good tipple to go with it!
INGREDIENTS:
500g Braeburn apples - cored and chopped into small pieces
50g walnuts, finely chopped
80g almonds, finely chopped
50g pecans, finely chopped
200g dried cranberries
225g currants
275g sultanas
100g raisins
1/2 tsp fine sea salt
2 tbsp ground all spice
1 tsp ground cinnamon
1/2 tsp grated nutmeg
1 box (225g) vegetarian suet
200g candied peel
330g soft dark brown sugar
1 tsp vanilla bean paste
Grated zest and juice of 2 large oranges
Grated zest and juice of 2 large lemons
75ml dark rum
75ml Disaronno
METHOD:
Toast the nuts with a little salt in a hot pan until the oils start to release. Add to a large bowl with all of the ingredients (except the alcohol) and stir well to combine, ensuring everything is nicely coated in the juices.
Place a towel over the bowl and leave to rest for 24 hours, stirring it now and again to encourage all of those delicious flavours to merge together.
Preheat the oven to 120C. Transfer the mincemeat to an oven proof bowl or casserole dish and bake uncovered for 2.5-3 hours, opening the door to turn the mincemeat now and again.
Remove from the oven and give everything a good stir. Allow to cool, then add the rum and Disaronno and store in an airtight container.
