No-peel mincemeat

this is what it looks like before you leave it to stand overnight.

this is what it looks like before you leave it to stand overnight.

I can’t stand mixed peel in anything. There are far nicer ways of getting a sharp hit of citrus in food without those chewy, hard, waxy bits of “bacon rind”. Here’s our take on the sainted Delia’s mincemeat recipe, which is a lovely balance of sweet, sharp and fruity, without the mixed peel.

  • 450g Bramley apples, peeled and grated (easiest way is to peel them then use a box grater on the side with the largest holes – no need to core them, just stop grating when you reach the cores).  One big Bramley weighs about 250g.
  • 200g shredded vegetable suet
  • 350g raisins
  • 225g sultanas
  • 225g currants
  • 150g soft apricots, chopped
  • 100g dried cranberries
  • 350g soft dark brown sugar
  • grated zest and juice of 2 oranges
  • grated zest and juice of 2 lemons
  • 50g slivered almonds
  • 4 teaspoons mixed spice
  • 1 teaspoon cinnamon
  • half teaspoon freshly grated nutmeg
  • 6 tablespoons brandy

This makes just under 3kg of mincemeat (about 6 normal sized jamjars).  Mix all of the ingredients together except for the brandy in a large ovenproof  bowl. Cover the bowl with a clean cloth and leave it overnight.

Take off the cloth, stir the mixture well and cover it loosely with a piece of foil. Place the bowl in a very low oven (gas mark 1/4, 110 degrees C) for 3 hours, then take it out of the oven. As it cools, give the mixture a stir occasionally. When it’s completely cooled down, stir in the brandy and put into sterilised jars. Seal them well (wax discs and acid-proof lids, or parfait jars with rubber seals).

This keeps for a really long time in a dark, cool place.  When you open it to use, if it’s looking a bit solid just mix in a bit more brandy.

This recipe is vegan if you use vegetarian suet. It makes absolutely no difference to the flavour whether you use ordinary suet or vegetarian suet as far as I can tell.

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