Baking · Christmas · christmas bakes

Simply Homemade Mincemeat

As promised in my previous post, here is this years mincemeat recipe. It’s sitting happily in it’s jar now, maturing nicely and I canot wait to get some mince pies into the oven in a few weeks time.

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Ingredients

375g each Raisins, Sultanas & Cranberries 10809708_1480727195540461_1163077584_n
375g Cherries, use glacé if you wish, I’d picked up some cherries during the summer and had them in the freezer, I used these
100g Flaked Almonds
100g Chopped Hazelnuts
2 Apples, grated
250g Butter
250g Honey
Grated Zest & Juice of one Orange
Grated Zest of one Lemon
1 teaspoon each of Cinnamon, Nutmeg, Ginger & Ground Cloves
400ml Rum (I used Captain Morgan)
(Plus 100ml extra of Rum for when it cools)

Method
Place all of the ingredients (except the extra 100ml Rum) into a large saucepan.
Heat gently, allowing the butter to melt, then simmer over a low heat, stirring occasionally, until the fruit is soft & plump, and a lot of the liquid has been absorbed into it, approximately 45 minutes-1hour.
Allow the mince meat to stand in the saucepan, until completely cooled, preferably overnight, then stir in the extra rum.
Transfer to sterilised jars, or one big one, I used a 3litre jar and store for 2-3 weeks before using, to allow the mincemeat to mature.

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The kitchen smelled like christmas when this was doing it’s thing on Sunday, it was devine and signalled the beginning of the festive preperations.

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