In 1996 I bought a magazine "Prima Christmas Traditions", which I still have and use each year for various recipes. In it was a recipe for mincemeat. I didn't realise that you COULD make your own!!! The recipe had nuts and peel in it, but I figured out that I could just leave them out, yes, leave them out and that is exactly what I did.
From then on every Christmas I made a few jars of mincemeat and mince pies were enjoyed by all, including Mr HH.
Last year I tried a new recipe, Plum and Russet mincemeat from the Rivercottage Handbook No.2, preserves. It was lovely, more jammy than brown and lumpy, but very nice, so have made some more this year
1kg of chopped plums are cooked in the juice of two oranges and then pureed. This is mixed with the zest of the 2 oranges, 500g of peeled and chopped russet apples (I used normal cooking apples as i had been given some) 200g each of currents, sultanas and raisins, 100g of marmalade, 250g of demerara sugar, 1/2 tsp ground cloves, 2 tsp ground ginger and 1/2 a grated nutmeg. 50 mls ginger wine. mix this all together and leave over night. The next day cook for two hours in a very low oven (130C) and then stir in 50 ml of brandy. put into sterilised jars.
Then the fun beginsThese are normal mince pies made with sweet pastry with ground almonds, they freeze well and I will probably make quite a few of these.
or maybe these ones with stars on top
or maybe these puff pastry Christmas trees, a bit fiddly but my favourite
Our other favourite, that get eaten so quickly I can't find any photos of them are baked mincemeat donuts. The recipe is in good food magazine
Can't wait to make these!
Will need to give the mincemeat a week to mature - well maybe a couple of days!