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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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From WI Complete Christmas. I always used bought mincemeat for my Christmas mince pies but this year I decided to make my own and I'm so glad I did. I normally secretly don't like mince pies but feel I have to make them to be seasonal but this year I have to say I really enjoyed them; the mincemeat also made the whole house smell wonderfully seasonal. The original recipe calls for 50g chopped walnuts or hazelnuts, as we don't like nuts I added 25g each to the sultanas and raisins instead. I feel sure the recipe could be altered to suit individual tastes and I intend to try it with some cranberries added. It can apparently be frozen and actually used directly from the freezer as it scoops like ice cream. It is essential to have 450g apples after the peels and cores have been removed. Ingredients:
150 g raisins (use 25g less if using the nuts) |
150 g sultanas (use 25g less if using the nuts) |
125 g currants |
125 g figs, ready to eat, chopped |
125 g dates, ready to eat, chopped |
175 g dark muscovado sugar |
75 g butter |
1 teaspoon ground cinnamon |
1 teaspoon ground nutmeg |
1 teaspoon ground cloves |
450 g bramley apples, peeled cored and diced (cooking apples) |
150 ml cider |
1 lemon, grated rind and juice |
2 tablespoons golden syrup |
2 tablespoons brandy |
2 tablespoons madeira wine |
Directions:
1. Mix all the dried fruit, sugar, butter, spices, and apples in a bowl.
2. Heat the cider in a large pan until it bubbles around the edge.
3. Stir in the fruit mixture, lemon rind and juice; and syrup.
4. Cover and simmer for 20 mins stirring occasionally.
5. Remove the lid and continue to simmer until the juice is almost absorbed.
6. Cool, stir in the brandy, Madeira (and nuts if using).
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