Apple and lemon

How smug am I? Not only have I made my cakes and wrapped them in paper and foil and a regular drizzle of booze, I’ve made my mincemeat, too. Admittedly, in order to make the mincemeat I did have to finish up the last, large spoonfuls of last year’s mincemeat, which implies that every year I make too much mincemeat, but I still feel the warm glow of achievement that only brandy and a Kilner jar can deliver.

I’m going to make a mincemeat that uses beef closer to Christmas (I’m not convinced that a centrally heated house is a good place to mature a raw meat and fruit mix), so I’ve used vegetable suet in this mincemeat. It seems unChristmassy to go out of my way to make all my minces pies unsuitable for vegetarians, but vegetable suet is probably an evil mix of hydrogenated palm oil and babies’ tears. So if you prefer something more natural, swap it for shredded beef or lamb suet.

Apple and lemon mincemeat
Makes approximately 2kg

2 unwaxed lemons
500g raisins
500g sultanas
500–600g Bramley apples
250g shredded vegetable suet
200g caster sugar
200ml brandy
1 tsp mixed spice
1 tsp ground cinnamon

1 Sterilise your jar(s). Pare the zest from the lemons, leaving as much of the white pith on the lemon as possible. Place the zest in a heatproof bowl and pour over enough boiling water to cover. Leave to soak for 30 minutes.

2 Tip the raisins and sultanas into a large bowl and pick over to get rid of any little woody stalks or stems still attached to them. Drain the lemon peel and finely chop. Stir into the raisins and sultanas. Juice the lemons and stir in the juice.

3 Peel, core and coarsely grate the apples and stir them in with the suet, sugar, brandy and spices. Stir to mix thoroughly. Spoon into your sterilised jar(s) and leave somewhere cool and dark to mature. It will keep for at least a year.

Tagged with: ChristmasEnglishMincemeatVegetarian
 

2 Responses to Apple and lemon mincemeat

  1. […] Gin and Crumpets If you can't drink it, eat it « Apple and lemon mincemeat […]

  2. […] 100 of them every year for our Christmas party. The pastry and icing goes really well with the Apple and lemon mincemeat I made in November. So if you’ve got a jar of mincemeat left and a party to host over the 12 […]

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