Introduction: Sweet Mince (or Christmas Mincemeat)

About: I am a Marine Engineer in the RNZN (45 years done in various navies) and am looking forward to retirement!!! so I can do more messing about with tools

Sweet Mince or Mincemeat

This recipe makes about 2.5KG or enough for 5 dozen deep mince pies

This makes an absolutely delicious mincemeat far superior to anything you can find in the shops

If you have a nut allergy then leave out the nuts

You could always leave out the alcohol - but you don't want to do that DO YOU?

It takes at least a couple of months to mature but will keep for years (we are just finishing our 2013 batch in 2016)

Step 1: Ingredients

1KG Mixed fruit and peel

100g Chopped Prunes

100g Chopped Dates

100g Chopped Dried Figs

450g Granny Smith Apples peeled, cored and grated

350g Dark Brown Sugar (Muscovado)

Grated Rind and juice of 3 Lemons and 3 Oranges

200g Chopped Mixed Nuts

1 tablespoon Mixed Spice

1 Teaspoon Ground Nutmeg

1 Teaspoon Ground Cinnamon

1/2 Teaspoon Ground Cloves

200g Shredded Suet

200ml Cognac

50ml Cointreau

Step 2: Method

Mix all the ingredients except the Cointreau and use only 150ml of the Cognac in a bowl and leave overnight to soak

Step 3: Cooking

Cover with foil and put in a preheated oven at 110C for 3 hours

Yes 3 hours!!

Allow to cool then add remaining Cognac and Cointreau.

Stir thoroughly.

Step 4: Bottle

Spoon into sterilized preserving jars.

Allow to mature in a cool dark place for a minimum of 2 months, the longer the better.

Some of the Suet will settle out but will be absorbed when cooking

Your entire house will smell like Christmas!

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