 |
Prep Time: 5 Minutes Cook Time: 2 Minutes |
Ready In: 7 Minutes Servings: 10 |
|
This recipe was recommended to me by a friend. I've never made my own mincemeat before, but this one was so easy to make, I'm not sure that I'll ever buy it again! I've not cooked it up into mince pies yet, but I'll be sure to add an update when I do. Originally by Pam Corbin. Ingredients:
500 g plums, stoned and halved |
2 oranges, zested and juiced |
250 g dessert apples, diced into 1cm cubes |
100 g currants |
100 g sultanas |
100 g raisins |
50 g orange marmalade |
125 g demerara sugar |
1/4 teaspoon ground cloves |
1/4 whole nutmeg, grated |
1 teaspoon ground ginger |
50 g chopped walnuts |
25 ml ginger wine |
25 ml brandy |
Directions:
1. Put the plums and 200ml of freshly squeezed orange juice, along with the orange zest, into a small pan and simmer until the plums have softened.
2. Meanwhile, combine all the remaining ingredients except the alcohol in a large ovenproof bowl.
3. Once the plums are soft, puree them and stir into the rest of the mixture.
4. Let stand for 12 hours to allow the flavours to infuse.
5. Bake at 225F for 2 hours. Allow to cool slightly and stir in the alcohol.
6. Store in sterilised jars. Keeps for up to 12 months.
|
|