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Christmas Mincemeat

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 (or 2 crisp eating apples)
60g (2 oz.) Glace Cherries
60g (2 oz.) Stem Ginger
225g( lb.) Seedless Raisins
225g( lb.)Currants
225g( 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

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.

This delicious home made 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 with 50/50 Apple and it will make a much less rich version of the same.
A little warmed gently makes a good sauce for Icecream 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.

April 14, 2006 09:12 PM | 0 Comments
  Martin Dwyer
Consultant Chef