This is a post that I have had on the backburner, since the USB stick with the photos on went walkabout… until now!
Finally updated, I thought it was about time to share it, even if it is several months late, or several months early now. 🙂
My Mum used to buy mincemeat from a supermarket until she couldn’t eat Gluten and my sister oranges. My Great Grandma would have been horrified that my mum did that, as when she was a little girl she used to help her make it. The beginning of October was the best time as the family would use faller apples.
My Mum told me:
It seemed to take ages as the fruit came unwashed and unpicked, in blue paper bags, from the greengrocers just down the road. Everything was weighed as it was needed from Williams and Treadgold (a shop in Bournemouth). With only a radio and chat as company for this job we set to work to make pounds of mincemeat to give out to friends and family and to use ourselves at Christmas.
Then, after looking around for a good and fairly easy recipe, good old Delia came up trumps – so thought we would share it.
Delia’s Homemade Mincemeat:
Makes 6-8 jars
1 lb (450g) Bramley apples, cored and finely chopped – no need to peel
*8oz (225g) Shredded suet
12 oz (350g) Raisins
8oz (225g) Sultanas
8oz (225g) Currants
8oz (225g) Whole candied peel chopped finely
12oz (350g) Dark soft brown sugar
4oz (100g) glacé cherries chopped – my addition
2oz (50g) whole almonds chopped
Grated zest and juice of two oranges
Grated zest and juice of two lemons
4 teaspoons mixed spice
½ teaspoon ground cinnamon
½ nutmeg grated
6 tablespoons brandy
Preheat oven to 120C; 100 Fan; Gas Mark ¼
1. Check the fruit over for stalks and stones.
2. Then combine all the ingredients in a large oven-proof bowl, mixing them thoroughly.
3. Cover with a tea towel and leave overnight.
4. Pre-heat the oven and place the bowl covered with foil in the oven for 3 hours. It will be swimming in fat. Do not worry!
5. Remove from the oven and leave to cool, stirring every so often, the fat will coagulate and instead of being in tiny shreds, (like the suet looks) it will coat everything.
6. When it is cold stir in the brandy.
7. Put into sterilised jars and seal.
*NB Using vegetarian, suet drenched in rice flour, means that it is Gluten-free and if using gluten-free pastry, you have a real treat for Christmas – Mince Pies!