Here' s one of the great holiday classics to come out of the Great Britain though variants can be seem all through Europe.
Mincemeat pies are one of the quintissential Christmas eats. Remember Ron Weasley gobbling plateful of these in the Harry Potter films?
But the first step is making the mincemeat filling. If you've ever tried purchasing ready made mincemeat, unless that person is your granny who makes her own and sells it in her own shop, chances are the mincemeat looks like goop.
What it is and is meant to be is a wonderful collection of dryfuits, macerated in brandy or other distilled sugars, with spices, grated fruit and beef suet. Old recipes called for actual meat in the pies but beef suet is now what's used.
It is important to use the shortening (vegetarian if you must) as it lends a smoothness to the filling. The brandy keep it all from going south!
Get started of your mincemeat now and in time for Christmas to give the flavors maximum time to mature.
Recipe for
Traditional Mincemeat
Shopping list; Makes 2 jars of 500 ml each
All ingredients by weight:
4.5 oz golden raisins
4.5 oz dried cranberries
6.5 oz currants
¾ cup brandy
Zest of 1 lemon
Juice of 1/2 lemon
5 oz shredded beef suet
4.5 oz dark brown sugar
2 oz chopped mixed peel
1 tsp ground nutmeg
1/2 large granny smith apple
Jars that have been sterilized by washing with hot water & drying in a dishwasher.
Preparation: Using a weighing scale measure each ingredient and place in a separate clean bowl.
Raisins, dried cranberries and currants: Combine in a clean mixing bowl and soak in the brandy for approx. 1 hour until plump. Sieve the brandy and set aside.
Lemon: Zest & juice lemon and set aside.
Apple: Peel & core the apple. Grate using a vegetable grater and set aside.
Method: Mix all the ingredients together in a clean mixing bowl in this order:
Raisins & currants with brandy
Zest & juice lemon
Shredded beef suet
Dark brown sugar
Chopped mixed peel
Ground nutmeg
Peeled and grated granny smith apple
Reserved Brandy
Spoon and press into sterilized jars, to exclude any air.
Cover and leave for at least a fortnight which for all ye Yanks is 2 weeks btw!
Make ahead tips: Will keep in the fridge for up to 6 months.
Use to prepare mincemeat pies! Enjoy!
