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Home-made Christmas Mincemeat

Preparing: 10 min
Cook time: 10-15 min
40 g dried apricots
1 orange, zested
30 g almonds
1 Bromley or any eating apple
Dice finely dried apricotsDice an apple
Chop the almondsJulienne orange zest
Peel the orange with a vegetable peeler making sure to not get the white of the peel. Dice finely the dried apricots, apple, chop the almonds and julienne the orange zest.
85 g sultanas/raisins
85 g black currants
40 g dried cranberries
Add sultanasDried currants and cranberriesDiced applesChopped almonds
Place the dried fruits, sultanas/raisins, currants, cranberries, diced apple and chopped almonds in a pan. 
1 orange, juiced 
1 lemon, zested
½ lemon, juiced
½ tsp cinnamon
¼ tsp ground cloves
3 all spice berries, ground
½ tsp ground nutmeg
50 g brown sugar
70 g unsalted butter
Add spicesLemon zestAdd orange juiceAdd sugarAdd unsalted butter
Add the spices, orange and lemon juice and zest, sugar and butter.
Combine all ingredients stirringCover the pot and let the sugar dissolved and butter melt
Stir and heat gently on a low heat approximately 10-15 minutes until butter and sugar dissolve. You can cover the pot.
3 tbsp sherry (you can use French brandy)
Transfer the mixture to a glass bowlAdd sherry
Transfer the mixture to a glass bowl and let it cool completely. Add sherry to the mixture and stir thoroughly. 
Transfer mincemeat to a clean jarMincemeat Polly Eats London
Transfer to a sterilised jar and seal. It can be made in advance and kept up to 6 months.

Homemade Christmas Mincemeat Polly Eats LondonChristmas Homemade Mincemeat Polly Eats LondonChristmas Homemade Mincemeat Polly Eats London

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