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Monday, 18 October 2010

Make Your Own Mincemeat

Is it too early to be thinking about Christmas?

You may lament the fact that the shops are full of tinsel and baubles as soon as we hit autumn, but you've probably already made your Christmas cake - and if you have your own apple harvest (or a few apples left over from something else), here's another way to prepare for Christmas.

If you make a batch of homemade mincemeat now, you can have mince pies that are the envy of your friends when December rolls around. This recipe doesn't contain any suet, so it's a little more healthy than the traditional version, but that does mean it won't last quite as long. Still, it's only two months till Christmas, and you wouldn't expect to have any left over, would you...? (Not when mince pies are so easy to make.)

You can afford to be flexible with the fruits you include - what I used was pretty much dictated by what was in the cupboard. The cherries in particular were an experiment, since my husband loves glace cherries in anything, but it seems to work nicely.

Mincemeat Recipe
Fills 4-5 jam jars

6 large cooking apples
1kg raisins
100g mixed peel
100g glace cherries, halved
2tbsp sugar
2/3 cup brandy
1/3 cup rum
2tbsp lemon juice
2tsp cinnamon powder
1tsp ground ginger
1/2tsp ground cloves
1/2 a nutmeg, grated
  1. Chop the apples finely (about raisin-sized so all your pieces are similar sizes).
  2. Combine all the ingredients in a large pan.
  3. Simmer over a low heat for 2 hours.
  4. While the mixture is still hot, decant into sterilised jars and store until you need it (the flavours should mature over the following weeks).

Mincemeat ingredients simmering

Rachel Cotterill on Punk Domestics


lakeviewer said...

Great recipe! I bet it tastes fresher and brighter than the commercial variety.

Rachel said...

My recipe contains more sugar, but no alcohol, and it lasts - literally - for years. Sterilise the jars and put the mincemeat in while both are still hot.

And it is still just as nice, and much better than the bought stuff!

carma said...

I can honestly say that I've never had mincemeat. I think it is the "meat" part that always makes me wary :D

Jules said...

I have a jar of suet free mincemeat I made about 10 years ago. My friend kept hers for eons and when she opened it it was mind blowingly delicious. I'm hoping.....

Mammatalk said...

It's been years since I've had mincemeat. How lovely!

Mama Hen said...

I have not made this before. Looks like a great recipe! Hope you are well! Have a great night!

Mama Hen

HalfCrazy said...

When the 'ber' months start, it's definitely Christmas time.

Looks yummy. Okay, I probably never had a mincemeat in my entire life. Haha!

Jenny Woolf said...

Nice to see no suet. Have you seen the Mrs. Beeton's vegetarian Christmas pudding recipe?

A Cuban In London said...

Well, Christmas is still a long way ahead for me but hey, with a recipe like that, bring the tinsel and the baubles out! :-)

Greetings from London.

LindyLouMac said...

For me much too early to be thinking about Christmas, but well done you for making your own mincemeat, so much tastier.

Slamdunk said...

Your mincemeat looks great Rachel--I can't remember the last time I had something like that.

Jeanne said...

I've never even tasted mincemeat pie, but that recipe sounds delicious.

Fly Girl said...

Nooo! I can not wrap my mind around Christmas yet. Can we just get through Halloween first? But I have to admit, your mincemeat looks very tempting. Maybe I will try this in December.

Chef E said...

I can smell mammaw's house right now...that was the top family pie every year. My dad's favorite...

TheBabyMammaChronicles said...

Popping over from SITS to say hello. I'm a dense with most things in the kitchen but sounds wonderful!

pamelahutchins said...

Gotta be honest -- love your blog, but don't love mincemeat ;)
I've enjoyed my visit from SITS, though!

Taste of Beirut said...

I had been looking for a good mincemeat recipe and now this one is it! thanks and I wish you a wonderful Xmas holiday!

Anonymous said...

I'm a bit confused about the mixed peel - can I just peel some assorted citrus and chop it up fine? Does it need to be candied? Help! I want to make this so bad!

Rachel Cotterill said...

I've always used candied peel, but I'm sure fresh zest would work just as well - I'd definitely grate it finely, though :-)

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