Mincemeat is the essential ingredient for mince pies, which are a traditional part of the British Christmas menu. Mincemeat is a preserve, and was originally - in pre-frozen and tinned food days - another way of preserving meat for use during the winter months, when fresh food was scarce. The meat was mixed with spices and sugar, and was found to last even longer with the addition of rum. Now the only link back to the meat content is the use of suet, but this can be left out without adversely affecting the finished product.
Ingredients (makes enough for about 3 dozen mince pies)
4oz (100g) shredded suet
4oz (100g) brown sugar
4oz (100g) raisins
4oz
(100g) sultanas
4oz (100g) currants
1 large cooking apple
2
tablespoonsfuls of marmalade
2 lemons
1 teaspoonful of mixed spice
1/4
teaspoonful grated nutmeg
2 tablespoonsful of dark rum or brandy.
Method
Put the suet, sugar and dried fruit into a bowl and mix evenly. Peel core and chop the apple finely - add it to the other ingredients and mix well. Add the marmalade and mix. Into a separate bowl grate the rind of the lemons, add the spice and nutmeg and mix together. Add the juice of the lemons and the rum/brandy. Continue to mix and then add to the main mixture (dried fruit etc) stirring well. The mincemeat needs to be packed into clean jars sealed with either jam making tops or other air-tight lids. It improves with keeping, so if you make some a few weeks before you need it it will taste so much better.
Comment
Many people have their own variations on the theme of mincemeat - they usually all taste excellent. The traditional mince pies are described in a separate recipe and it is possible to use it in other ways - generally with short-crust or puff pastry.
Page Created: 12th November 2000