Tag Archives: mincemeat

Homemade Mincemeat (Gluten Free)

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:

Ingredients:
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!

Enjoy!

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Mince Pies

This has got to be one of the best Christmas treats ever and I have had them homemade as far back as I can remember! They are one thing I love coming back to the family home for, over the festive period. I have even had my Brother in Canada asking me to get this recipe on my blog.

This is an original family recipe and one that I think is personally better than the rest but then I may be slightly biased! I asked my mum for some background on them and this is what she told me…

This is my recipe for mince pies, everyone has their own I feel, but these freeze well and my family seem to like them. In fact when my eldest son (me) was at primary school he used to take one for break. This led to me making them for his form teacher too!

You do need a light hand for pastry or make it in a mixer but watch it carefully as it should not be over-mixed. I use my homemade mincemeat that I make with the apples from the garden, but if you use shop-bought mincemeat add a little brandy or rum to it as it adds a certain something to the pies.

I make the pastry with what flour I have in the cupboard – plain, self-raising or a mixture of both. The amounts shown below can be doubled in quantity or even halved.

(Printable Recipe)

Ingredients:
1lb/450g Flour
9ozs/260g Butter (margarine or half white fat half butter can be used)
1 Egg (either the whole egg can be used or just the yolk)
Cold water
Mincemeat

Preheat oven to 200C/400F Gas 6 or 180C Fan Oven.

1 Cut the butter into cubes and rub into the flour until it resembles breadcrumbs. If using a mixer do not over mix.

2 Add the egg and some water; continue mixing until the mixture comes together. If you only use the egg the pastry will be more difficult to work with but that is ok.

3 Remove from the bowl, wrap in cling-film and refrigerate for ½/1 hour.

4 Place onto a floured board, roll out thinly and cut out rounds to fit your tins.

5 Fill with the mincemeat and dampen the edges of the lids with water and press them lightly on top.

6 Brush with either beaten egg, milk or a mixture of both and cut a slit in the top. This can be with a knife or scissors. I am a bit of a traditionalist and put a cross.

7 Bake in the oven for 20/30 minutes or until golden. Cool on a wire tray.

8 Serve warm sprinkled with icing sugar and cream or brandy butter.

9 If freezing I find it is better to freeze the mince-pies uncooked. Freeze in the tin, and when frozen remove from the tin and put into a freezer bag. To cook, remove from the freezer put back into the tin, allow to defrost, brush with an egg mixture and cook as before.

If allergic to either eggs or milk just leave them out.

NB I will post my recipe for homemade mincemeat at a later date.

Enjoy!