Home made Mincemeat

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Home made Mincemeat

Home made Mincemeat

Nice and light and sticky – that’s how I describe my home-made mincemeat. You can actually taste everything in the pie  – it’s lovely and soft not crunchy like some can be. Shop-bought pies can be good, but a lot of them often taste bland and too much like they’re all the same. I put whatever I like into my filling as I am in charge! I have to say I like to add brandy in the beginning –  this way my mince pies don’t turn out wet and soggy, but everyone has their own preference in terms of dryness and texture.

I love this time of the year, and like any celebration we get all excited.  I love all the decorations, but most of all I love-making all kinds of cakes,  mince pies, Christmas puddings, and of course,  Christmas cake. I can’t wait to make mince pies with this beautiful recipe. I am confident that this way of making the filling will not disappoint anyone! I always have a lovely time preparing this recipe – oh! –  don’t forget to have glass of mulled wine nearby…… I am saying this with a smile, enjoy!

Here’s the recipe :

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Home made Mincemeat
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Desserts
Prep Time 20 minutes
Cook Time 140 minutes
Passive Time 12 hrs in total
Servings
portions prox
Ingredients
Course Desserts
Prep Time 20 minutes
Cook Time 140 minutes
Passive Time 12 hrs in total
Servings
portions prox
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Put all the ingredients into a deep bowl apart from the brandy, and mix well.
  2. Leave overnight , and if you can mix it from time to time, all the better.
  3. On a medium heat, in a non-stick heavy saucepan, put everything in and cook. Keep tossing from time to time then leave on low heat to cook for 30 mins.
  4. Remove from the heat and put all into an oven poof dish and cover. Preheat the oven to gas mark1/135c, cover with tin foil then cook for 110mins.
  5. Let the mixture cool down, and then add the brandy. Mix well and put in a sterilized jar and close with an airtight lid and store in dark place. You can keep it until the next Christmas, or you can use it straight away of course.
Recipe Notes

It will last you a long time if you store it well.

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2 Comments

  1. Trish Samson says:

    Cool, who would have thought to make it from scratch.

    • Cook with Sally says:

      Thank you Trish Samson
      Well I like to show off to my mother in law that I am clever he he he. Thank you for your visit.

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