mincemeat and wine

Last week I bottled some wine. This was the Elderberry that I had made from a tin, it is very quick, takes just 4 weeks and then a couple of weeks after that it is ready to drink.

This one is the peapod wine that I made in the summer from the peas that we grew. It is not ready to drink yet, I have put it away in the shed for a few months

I also started off some more larger. My bucket is not big enough to use a whole tin, so I make half at a time and store the other half in the fridge. First you add the contents of the tin to some sugar and boiling water and then top up to 20 pints with cold water.

Then add the yeast.

Cover with cling film and put in a warm place. Mine goes in the airing cupboard for about 6 days and then it is ready to bottle. This I will do tomorrow and it will be ready to drink at Christmas.

I also made some mincemeat ready for the mince pies. I always make it as Lukey does not like peel or nuts, I adjust the recipe to take them out and add other things.

I used the recipe from last years "Good Food" magazine, vegetarian special, for Blitz and Blend mincemeat. You have to chop everything up in the food processor, which means you don't have great big raisins in the mix. This is especially good for making mini pies.

I used an apple, stem Ginger, glace cherries, dried pineapple, sultanas, raisins and currents, vegetarian shredded suet, light muscodavo sugar, ground ginger, mixed spice, nutmeg, orange juice and zest, and dark rum.

This is all blended together and then put in jars and left to mature for a few weeks. Mmmmmm...

Only 11 days until I go to Hamburg to see Alice and visit the Christmas markets.....

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