Christmas mincemeat
I like making my ownmincemeatbecause mince pies and other Xmas treats taste so much better with homemade versions. Also, it’s an ideal gifts for friends. However, I don’t like the traditional mincemeat, which is made with suet and far too much sugar. I prefer alcohol to preserve it. This Christmas mincemeat is made with the usual mixed dried fruits & spices – this year I added chestnuts and brandy for a distinct flavour.
Ingredients
Method
- Peel and grate the apple.
- Put the sugar and apple juice in a large, heavy-based saucepan, then heat until the sugar dissolves.
- Add the grated apple and all other ingredients except the chestnuts, brandy and lemon.
- Cook for 20-25 minutes until the fruits are soft and the sauce is thick and sticky.
- Add the chestnuts and 50 ml brandy and cook for 5 more minutes, stirring, until you get a thick, jam-like mixture. Turn off the heat and add the remaining ingredients.
- Stir well, then add the extra brandy (for a really boozy version) and spoon it into 2 sterilised jars.
- When cooled completely, put the jars in the fridge. or in a cool larder. Once opened, store in the fridge.