Mincemeat is one of the easiest things to make on this planet. There are quite a few ingredients but basically they all go in to a big bowl, sit there for a bit, and then get put in to a jar. OK, there’s a teeny bit more to it than that but not much more.
And with Stir Up Sunday only a week or so away it’s time to gather your friends in the kitchen, pour a glass of something, pop some Christmas tunes on to Spotify and spend the afternoon making my Mincemeat.
These quantities will make almost three kilo’s of mincemeat. Which is a nice amount as you can fill some mince pies and also give a jar or two away.
- x6 500g (or equivalent) preserving jars – basically this means a jar that can be sealed in an airtight fashion so that the mincemeat will keep. Le Parfait, Mason and Kilner jars are all now readily available.
- A large bowl
- 150g glace cherries – chopped in to small pieces
- 100g pecans – chopped in to small pieces
- 100g hazelnuts – chopped in to small pieces
- 3 lemons – zest and juice
- 2 oranges – zest and juice
- 450g bramley apples (or other cookers) – peeled, cored and chopped in to small pieces
- 220g shredded suet ( I used beef, if you’re veggie used vegetable suet)
- 350g raisins
- 12 medjool dates – chopped in to small pieces
- 220g sultanas
- 220g currants
- 350g dark muscovado sugar
- 220g mixed candied peel
- 5 tsp mixed spice
- 2 tsp ground cinnamon
- 2 large pinches of freshly grated nutmeg
- 4 tbsp brandy
- 4tbsp amaretto
Put all of the ingredients in to a large bowl.
Stir well (whilst watching your seventeen month old son try his hardest to get in to the fridge) *I wrote this a while ago*
At one point I got really stuck in and used my hands to stir the lot together, this is absolutely fine as it really does need to be mixed well.
The aroma at this point will be making your mouth water.
Pat down in the bowl, cover, and set aside overnight.
The next day empty the bowl in to a large saucepan and heat very gently on a low heat.
Don’t let the mixture stick to the bottom of the pan or burn in any way. This process is only to gently melt the suet.
It’s a beautiful looking recipe. And it fills the house with the smell that only comes at this time of year.
When the mixture has been heated all the way through and the suet has melted, coating all the ingredients, keep it warm while getting your jars ready.
Wash them in very hot soapy water, rinsing them thoroughly.
Then put them in to a hot oven for a few minutes.
Lift them carefully out of the oven……
..and while still warm fill the jars with the mincemeat.
Close the jars (see note on the types of jar to use) and allow to cool in a cool dark place.
OK, a few notes on all of this to demystify it all.
- This mincemeat will keep well for about a year if the jar is airtight, thoroughly steralised before hand, and left in a cool dark place. But I’ll be using all of mine this Christmas.
- If you don’t like some of the ingredients then feel free to swap them around a bit. But if you play too much, add loads more nuts or fruit etc, you’ll find that the result is either too dry or far too soggy. This recipe is really lovely, not too sweet, bit tangy, and rich even after only one day of sitting around. So I would urge you to give it a go.
- Stir Up Sunday was yesterday. But if you were busy or missed it then please don’t worry. This mincemeat is fabulous for making at the last minute. As I said Louise and I left our bowl overnight, heated it up as per my recipe and then made some mince pies out of a portion of it before putting the rest in to jars. The mincemeat was gorgeous and several other people who were at my house for lunch yesterday loved it. So even if you make it a week or the night before Christmas you’ll be OK.
- If you only have time in the evening for these kinds of kitchen shenanigans then do the first step one evening and heat it and put in to jars the next. It’ll keep.
It is so foggy here right now. The fog arrived yesterday morning, went away and then returned just as folk were leaving our house yesterday evening. This morning it’s white as far as I can see, like snow!
It’s beginning to look a lot like Christmas!
Have a great end to the week. Huge love to you all and thank you so much for reading.