Christmas Cooking

I thought I'd better get started with Christmas preparations, as it's easy miss the fun things before Christmas when I'm madly trying to make stock for Christmas fairs. After finishing my diy for the day I thought I'd make some mincemeat. I followed a recipe from Marguerite Pattern, she's my favourite cookery writer.

The recipe is from 

4oz (100g) shredded suet 

4oz (100g) grated cooking Apple

1lb  (500g) mixed dried fruit (I used sultanas, currants, and raisins)

4oz (100g) Demerara sugars

4oz (100g) chopped dried apricots (the recipe said almonds but I don't like them)

4oz (100g) glacé cherries (should have been mixed peel, I don't like that either)

Zest and juice of a large lemon

1teaspoon mixed spice

Half a teaspoon nutmeg

Half a teaspoon cinnamon

4 tablespoons of brandy (only just had enough)

Mix all the ingredients together and put in clean dry jam jars. I filled four Bon Maman jars.

I didn't wash the fruit but if you do, the fruit must be left to dry for 24 hours. It's important to use the full amount of fat, sugar, and brandy or it won't keep. 

I'll have to leave the mincemeat in the cupboard for a few weeks before it's ready to make mince pies.

Phillippa x