Home made mince meat
Mince meat is something I had never heard of until I came to the UK. Pudding and mince pies are just not part of the French Christmas at all. But now it’s the kind of stuff I have to have at Christmas. Although nowadays, you can find good mince meat in delis, there is nothing like making your own. It is actually super easy to make and it’s a great recipe if you have lots of apples in your garden. This is something that you want to start making end of September, beginning of October, it will allow the flavours to mingle and develop. So here you have it, my home made mince meat.
1 kg of apples (cored and finely chopped, but no need to peel them)
1 packet of shredded suet
350 g of raisins, sultanas or currants, whatever you prefer, it doesn’t matter
200 g of mixed peel
Juice and zest of 2 oranges and 2 lemons
400 g of dark brown sugar
1/2 tsp of nutmeg
1 tsp of cinnamon
4 tsp of all spice
4 tsp of chinese five spice
You can also add nuts if you fancy
Brandy or any other tipple, I use rum (half a tea cup)
In a large bowl mix all the ingredients together including the suet. Cover with cling film and let them rest over night in a cool place.
The next day, pre-heat your oven to 140 ° C, place your mince in an oven dish covered with foil and let your mince slow cook for 3 hours.
After 3 hours of cooking, your mince will be floating in suet, that’s normal, that’s what will preserve it. Let it cool completely then mix in your favourite tipple. Transfer your mince in sterilised jars and keep in a cool place. Mince lasts forever really, my last batch was 3 years old!
This is also the time of year where I start preparing my Christmas cake, so if you fancy making your own, click here for the recipe.
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