Christmas wouldn’t be Christmas without a traditional mince pie during the festive season. And what could be more festive than your home being filled with the sweet scent of freshly baked mince pies.
Mincemeat is incredibly easy to make and taste so much better when made with love. You can make mincemeat ahead of time to allow the mixture to mature, but don’t worry it can be made on the day as well!
Why not gift your mincemeat to friends and family in decorated jars, Christmas ribbon and name tags for an extra special touch. We have all you need in the Cook Shop to jar and label up your mincemeat this season.
Check out this super simple recipe for Christmas mincemeat.
- 250g raisins
- 375g currants
- 100ml brandy
- zest of 1 lemon, juice of ½
- 300g shredded suet
- 250gdark brown sugar
- 85g chopped mixed peel
- ½ small nutmeg ,grated
- 1 large Bramley apple, peeled and grated
- Soak the raisins and currants in the brandy and lemon juice for 1 hour until plumped up, then drain and set the brandy aside.
- Mix all the ingredients together in the order given above.
- Pour in your brandy that was set aside, when all your dry ingredients is well mixed.
- Spoon and press into sterilised jars, to exclude any air.
- Cover and leave for at least a fortnight for best results. These will keep in the fridge for up to 6 months.