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MY SPECIAL MINCEMEAT

I have been making this recipe for some years. It really is very special, containing extra goodies. Often I take a jar of it as a present when visiting friends. Make it now and it will mature for Christmas baking.

Next month I shall give you a recipe using it.

You will need a food processor and 5 1lb jam jars and waxed circles.

INGREDIENTS

  • 222g (8oz) cooking apple (1 large)
  • 110g (4oz) ready- to- eat dried apricots
  • 225 (8oz) currants
  • 225g(8oz) raisins
  • 225g (8oz) sultanas
  • 110g (4oz) candied peel
  • 450g (1 lb) demerara sugar
  • 110g (4oz) chopped walnuts
  • 110g (4oz) glacé cherries – quartered
  • 50g (2oz) dried cranberries
  • 225g (8oz) suet
  • 2 level teaspoons mixed spice
  • 1 large orange – zest and juice
  • 100ml (4fl oz) brandy

METHOD

Peel, core and cop the apple, quarter the apricots. Process in quick bursts the apple, apricots, currants, raisins,sultanas, candied peel and sugar – just enough to chop them slightly together.

Put into a large bowl and add the chopped walnuts, quartered cherries, cranberries, suet, mixed spice, grated rind of the orange and its juice.

Mix all well together, adding the brandy to give a moist mixture.

Cover the bowl with a clean teatowel and leave 48 hours to allow the fruit to swell, stirring occasionally.

Pack into sterilised jars, cover the surface with waxed discs and screw top jars.and leave to mature for approximately one month. It will keep at least 6 months in a cool, dry place.

Posted in Recipes on Nov 01, 2009