HOMEMADE CHRISTMAS MINCEMEAT

Homemade Christmas mincemeat is a vital part of a British Christmas, which, of course, would never be the same without delicious mince pies, and using your own mincemeat to fill them is even better.

This quick video for homemade Christmas mincemeat shows you just how easy it is to make.

Christmas mincemeat must not be mistaken for minced meat made from beef or lamb; this is sweet and contains dried fruits, dark sugar spices, fresh apple, brandy, suet and lemon and orange rind.

Here is the list of ingredients and the recipe, plus a link to our Christmas mince pie video. You can also find the full recipe on https://elainelemm.com/elaine-lemm-recipes/jams-chutney-and-pickles/traditional-christmas-mincemeat/

Enjoy.
Elaine

CHECK OUT THE MINCE PIE VIDEO
https://youtu.be/t2NxQmTp2yk

The Best Christmas Mincemeat Recipe
What You'll Need
175g dried raisins
110g dried currants
110g candied, mixed peel, finely chopped
175g  shredded suet (beef or vegetarian)
225g soft, dark brown sugar
½ teaspoons freshly grated nutmeg
2 teaspoons mixed spice
Grated zest and juice of 1 lemon
Grated zest and juice of 1 orange
1 Bramley or cooking apple, cored and finely chopped, no need to peel
4 tablespoons brandy

In a large roomy baking bowl, combine all the ingredients except the brandy. Stir well, making sure they are all evenly distributed. Cover with a clean tea towel and leave overnight for the flavours to melt together.

Next day, heat the oven to 110 º C

Remove the tea towel and cover the bowl with foil, and place in the warmed oven for 2½ hours. At the end of this time, the suet will have melted, but don't worry, this is how it should be.  The fat is what will help to preserve the mincemeat as well as give lots of flavour.  Stir the mincemeat mixture well and leave to one side to cool, stirring from time to time. The stirring is essential as it helps to distribute the fruits evenly as the mixture cools.

Once cooled, stir the mincemeat again, add the brandy and stir one more time.

Fill previously sterilised jars (see below) with the cold mincemeat, and cover them with a wax disc and a lid. The mincemeat will keep up to one year in a cool, dark place though I doubt you will want to keep it that long.

Each 1-pound (500g) jar of mincemeat will make approximately 12 regular-sized mince pies.

Makes 2 (500g)) jars of mincemeat.

CHECK OUT THE MINCE PIE VIDEO
https://youtu.be/t2NxQmTp2yk

Видео HOMEMADE CHRISTMAS MINCEMEAT канала Elaine Lemm