Wednesday, 14 December 2011
Christmas is coming and the goose is getting fat....
Well here is the recipe for the Mincemeat - it was passed to me about 15 years ago and it's yummy!
450g cooking apples - finely chopped
350g soft dark brown sugar
The grated rind and juice of 2 oranges and 2 lemons
60g flaked almonds
4 teaspoons mixed spice
Half teaspoon ground cinnamon
Half a nutmeg - grated
6 tablespoons brandy
Just mix all the ingredients together in a large bowl except for the brandy. Then cover with a cloth and leave for 12 hours. To prevent fermentation place the mincemeat in a cool oven gas mark 1/4 or 110c for three hours. Then allow it to get cold and stir in the brandy. Spoon into clean dry jars and cover with waxed discs and then seal.