You can certainly tell that Christmas is just around the corner – this week we’ve got a Nativity play, a Christmas party, a carol service and a Christmas market to attend. Little S is making mince pies at school next week and we had some difficulty finding a nice nut-free mincemeat that she could use, which is of course the perfect excuse to make some. Adding some brandy would be the traditional thing to do, but since this was to use at school on a class of 5 and 6 year olds, I used apple juice.
Ideally it should ‘mature’ for at least two weeks before using so this batch will be ready just in time for this Christmas, or very ready for next year!
Homemade Mincemeat (dairy-free, egg-free, nut-free, peanut-free, sesame-free, soya-free, vegetarian and vegan) warning: to ensure gluten-free, check the vegetable suet pack to make sure it doesn’t contain wheat flour
makes 2 jars
- 1 cooking apple
- 1 lemon, juice and zest
- 200g vegetable suet
- pinch of salt
- 50g mixed peel
- 110g currants
- 200g sultanas
- 450g dark muscovado sugar
- 1/4 cup apple juice or brandy
– Core, or cut in half the cooking apple and bake for 30 minutes until the flesh is soft and pulpy
– Wash and sterilise the glass jars
– Mash the apple in a large bowl and add all the other ingredients. Mix well.
– Spoon into the jars, cover the top with a waxed disk and seal.
– Preferably keep for at least two weeks before using.
– Will happily keep for a year in a cool, dark cupboard.