Mix up your mincemat - cooking was never so easy

Christmas mincemeat


Homemade mincemeat is so simple to make and sooo much nicer that anything you can buy in the shops, that it is really a shame not to make it yourself. This quantity keeps me in mincepies for the whole of December. If you think that is too much make half - if you don’t use it all it will keep until next year. Jars of homemade mincemeat make lovely presents.

Nearer to Christmas I will be posting my new marzipan and mincemeat tart recipe so make sure you keep a pot back for that.

Top tip: if you don’t keep dried fruit in the house simply buy a 500 g pack of mixed dried fruit and use that.

Put all the ingredients in a large mixing bowl and stir well; cover with a clean cloth and leave to stand overnight or for 12 hours. Transfer to sterile jars and seal. Use as required.

300 g currants 200 g sultanas
150 g whole mixed peel finely diced
6 tablespoon dark rum
Grated zest and juice of 2 lemons
2 teaspoons mixed spice
Half nutmeg grated
Good pinch ground cloves
375 g cooking apples, peeled, cored and finely chopped
375 g firm pears, peeled, cored and finley choped
75 g blanched almonds chopped
350 g dark muscovado sugar
250 g suet

Put all the ingredients in a large mixing bowl and stir well; cover with a clean cloth and leave to stand overnight or for 12 hours. Transfer to sterile jars and seal. Use as required.