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Post by Ladygardener on Dec 22, 2016 9:35:45 GMT
Dutchy this one is from Mary Berry. 175g currants 175g raisins 175g sultanas 175g dried cranberries 100g mixed peel 1 small cooking apple, peeled, cored and finely chopped 125g butter, cut into cubes 50g whole blanched almonds, roughly chopped 225g light muscovado sugar ½ tsp ground cinnamon 1 tsp mixed spice finely grated rind and juice of 1 lemon 200ml brandy, rum or sherry SPECIAL MINCEMEAT INTRODUCTION I prefer the flavour of butter to suet in mincemeat – which makes it suitable for vegetarians – but use suet if you wish. The butter makes the mincemeat look slightly cloudy in the jar but this disappears once the mincemeat is cooked in mince pies, etc. INSTRUCTIONS Makes 4 x 370g jars Measure all of the ingredients except the alcohol into a large pan. Heat gently, allowing the butter to melt, then simmer very gently, stirring occasionally, for about 10 minutes. Allow the mixture to cool completely then stir in the brandy, rum or sherry. Spoon the mincemeat into sterilised jam jars, seal tightly, label and store in a cool place. TIP - I no longer use cellophane tops or wax paper. I simply use clean sterilised screw-top jars saved from bought marmalade or jam. PREPARING AHEAD - Make the mincemeat up to six months ahead and store in a cool place. It’s not necessary to freeze mincemeat as it stores so well. This is BBC one, very simple and requires no cooking. Ingredients 225g/8oz vegetarian suet 225g/8oz Bramley apples, peeled, cored and chopped 125g/4oz candied peel, chopped 225g/8oz sultanas 225g/8oz raisins 225g/8oz currants 175g/6oz demerara sugar 1 tsp mixed spice 1 orange, zest and juice 60ml/2fl oz brandy Mix all the ingredients together. Pack into sterilised jars and seal. Store in a cool dark place until you want to use it.
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Post by Dutchy on Dec 23, 2016 7:26:37 GMT
Owww thanks Ladygardener . I think the last one that does not need cooking is mine to make  Mind you I'll try it after Christmas as all things for then have been arranged and I am so not going to risk life and limbs in the shop tomorrow. Today I have a repair and paint job in a house job so I won't get near shops either. |
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Post by Dutchy on Dec 23, 2016 7:27:43 GMT
Ah erm reading proper... right mark my agenda for 6 months before Christmas  |
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Post by Barbara on Dec 24, 2016 8:34:40 GMT
that's right Dutchy, it matures, and tastes better with age, just like us .  |
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Post by Dutchy on Dec 25, 2016 11:00:46 GMT
Ahhh right now do I taste better...... I hope not. I plan on going on for some years yet and will need my bits and bobs. Of course you are right Barbara matured "things" can be better. |
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Post by Missredhead on Jan 4, 2017 18:10:36 GMT
Do you use the fruit whole Dutchy?
When I made it many moons ago you had to cut the sultanas and currents up...Fiddly job it was...
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