Christmas Mincemeat by Martin Dwyer

Christmas Mincemeat by Martin Dwyer

This delicious homemade version is more versatile than you would think. As well as making traditional Mince Pies to hand out to the carol singers, you could make one large mince tart as a Christmas dessert.

Mix it 50/50 with grated apple and it will make a much less rich version of the same. A small amount warmed gently makes a good sauce for ice cream and (as it lasts for ages,) you will have no problem with using up left overs! Just keep in jars and have later in the year when they would be most welcome.

makes 2-4 pots | 30 mins prep 

Ingredients

  • 60g (2 oz) Sliced Almonds
  • 60g (2 oz.) Candied Orange Peel
  • 60g (2 oz) Candied Lemon Peel
  • 2 Large Cooking Apples
  • 110g (4 oz.) Shredded Suet
  • 60g (2 oz) Glace Cherries
  • 60g (2 oz) Stem Ginger
  • 225g( ½ lb.) Seedless Raisins
  • 225g( ½ lb.)Currants
  • 225g( ½ lb.) Sultanas
  • 175g (6 oz) Dark Brown Sugar
  • Pinch of Nutmeg, Salt and Cinnamon
  • Grated juice and rind of 1 Orange
  • Grated juice and rind of 1 Lemon
  • 1 generous glass Irish whiskey

Method

Brown the almonds carefully in a hot oven.
Chop the peel into small dice and halve the cherries.
Put a half of the raisins, currants, sultanas along with all the ginger and sugar with the juice and rind of the lemon and orange and the whiskey into a food processor and whizz until mushy.
Stir into the remaining fruit and the suet and coarsely grated apple.
Mix these well together and store in sterile jars, it will keep for at least a year.

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