It is snowing again and so the moment has come to do a Christmas Mincemeat tasting and choose between mine and a few other local goodies. Totally unbiased of course, The Pink Lovely will be the judge! A very discerning and honest 7yr old, I am quaking in my snow boots!
The verdict is out: All the other jars of mincemeat were too sweet and mine was voted the tastiest and richest but mine was not as colourful and oozy as the others. So now I am adding 4 more tablespoons of brandy to my recipe. If you want to put in some quartered glacé cherries for colour, then do!
I shall now go and stir the extra brandy into my mincemeat! RECIPE FOR MY EASY GLUTEN FREE CHRISTMAS MINCEMEAT
makes about 4x400ml jars
2x large Bramley apples or 3 big eating apples, cored and finely chopped
500g mixed dried fruit
100g ready-chopped candied peel
60g blanched almonds, chopped
175g light muscovado sugar
1 large orange and lemon, zest and juice
2 heaped teaspoons mixed spice
3/4 teaspoon ground cinnamon
Plenty of freshly grated nutmeg
10 tablespoons brandy or rum
150g butter or sunflower dairy-free spread
Put all the ingredients except the butter in a large bowl, cover and leave all night for the flavours to develop.
Make sure you have your jam jars sterilized and hot.
Put the fruit mixture into a roasting tin or large dish and bake in a low oven until it is warmed through which should be about 20 minutes. Dot the butter over the warm fruit and carefully fold it in until it has all melted. Divide the mixture between the hot jars and put the lids on. Leave to cool and store in a cool, dark place.