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Fruit Mincemeat
from the kitchen of Sharmagne Leland-St. John
6 ounces dark raisins
2 ounces sultanas
4 ounces currants
1/2 ounce slivered almonds, blanched
6 ounces soft dark brown sugar
2 teaspoons ground allspice
1/2 teaspoon ground cinnamon
1/8 teaspoon freshly ground nutmeg
4 ounces shredded beef or vegetarian suet
1 lemon for zesting and juicing
1 orange for zesting and juicing
1/2 cup Granny Smith or Rome Beauty apple
4 ounces whole candied peel
1/2 pound fresh cranberries
To make three pounds mincemeat you might want to start the night
before. Put the raisins, sultanas, currants, almonds, brown sugar,
mixed spices and suet in a large ovenproof glass bowl. Zest the
lemon and orange, then squeeze the juice. Add these to the bowl
and mix. Core the unpeeled apple and chop into tiny pieces, add
this to the ingredients. Cut into pieces and add the whole
candied peel.
Mix and stir thoroughly. Cover with a clean kitchen baking cloth
and let sit in a cool place for at least 8-12 hours or overnight, to
allow the flavours to mingle.
Next morning or later the same day, preheat the oven to 225 degrees
(120c). Put a piece of foil atop the bowl, loosely and cook for
2 hours.
Remove from the oven and cool stirring occasionally. The suet
which has been rendered down to a liquid fat will want to coagulate,
which is good. It will seal in the flavours.
When the mincemeat is thoroughly cooled off add 3-4 tablespoons good
quality brandy. It is now ready to be stored in steralised glass
jars or put into cookies or refrigerated for ice cream pie
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