Sorry I've been a bit AWOL lately - I started a new job and got quite ill in quick succession so haven't been able to blog for a little while. Still, I am back now and the nest 12 days shall be called the 12 Days of Cookmas! (Too cheesey??) For the next 12 days I'll be sharing 12 new Christmassy recipes with you. Up first is my recipe for Mincemeat - it's one I came up with by taking all my favourite bits from other mincemeat recipes and putting them together. This recipe uses butter instead of suet, so is totally suitable for vegetarians and is packed full of lovely festive flavours, making it great to use in your own cooking, or to jar up and give away as a lovely gift.
Ingredients:
175g currants
175g raisins
175g sultanas
100g dried cranberries
75g dried apricots, snipped into small pieces (or buy the packets of ready-chopped apricots)
50g stem ginger (about 3 balls), chopped into small pieces
1 small cooking apple, peeled, cored and diced
125g unsalted butter, diced
50g whole almonds, roughly chopped
225g light muscovado sugar
½tsp ground cinnamon
1 tsp mixed spice
finely grated rind and juice of one lemon
200ml sherry (you can use brandy or rum if you prefer)
3-4 sterilised jam jars
Method:
1. Place all the ingredients, except the alcohol, into a large saucepan. Heat gently until the butter melts then simmer gently for 10-15 minutes, stirring occasionally.
2. Remove from the heat and allow to cool completely, then stir in the alcohol.
3. Spoon the mincemeat into sterilised jars, seal and store in a cool place. This mincemeat will keep for 6 months in sealed jars - if it lasts that long!
How to sterilise jam jars:
Heat oven to 140C. Wash the jars and lids in hot soapy water and rinse well. Place the wet rinsed jars and lids on a baking sheet and place in the oven until completely dry. Leave to cool then fill.
